Summary: I’ve been considering making mushroom pâté for a while but I knew I needed to make mushroom pâté after the one I ate at The Highway Hotel. This is really simple but ever so lovely. It’s a superb vego pâté to have with some crusty bread and a glass of wine but it’s wonderful on toast with an egg too. This makes a big batch (see pic at the bottom) which I split with Mummy Ask but you could easily scale it down. The taste of the butter you use matters here, so make sure you use a good quality butter, I recommend Lurpak salted. If you want to keep things vegan, a reader told me they veganised this recipe by using a vegan cream cheese in place of mascarpone, nutritional yeast instead of parmesan and a buttery vegan spread instead of butter. They were really pleased with the outcome, so I thought I’d share!
Ingredients
- 1/4 cup truffle oil
- 2 large shallots
- 3 cloves garlic
- 1kg mushrooms, sliced
- 1/2 cup fresh thyme leaves (about 2 bunches)
- 1 tsp dried thyme
- 250g mascarpone
- 250g parmesan, grated
- 1 tsp cracked black pepper
- 1/4 tsp salt
- 1 bunch parsley
- Butter, melted
Instructions
- Finely chop the shallots and garlic and lightly fry in the oil. Add the mushrooms and thyme, cook until the mushrooms begin to shrink and release water.
- Allow to cool a little before adding mushrooms, mascarpone, parsley, Parmesan, salt & pepper to a food processor. Pulse until mostly smooth but retain a little texture.
- Spoon into ramekins and smooth over, make it as flat and smooth as you can. Pour the melted butter over the top in a thin but complete layer. If you pour the butter over the back of a spoon, you’ll avoid making divots in the pâté. I decorated mine with a few fresh thyme leaves.
- I like to let the butter set at room temp (helps avid spillage) and then I transfer it to the fridge. I try to let it sit at room temp for 30mins before serving but straight from the fridge is fine.
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