Mushroom pate

Wild mushrooms add a delicious flavour to Janet Brinkworth's simple, vegetarian pate, ideal for a starter or snack
By Janet Brinkworth
Mushroom pate
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 15 mins soaking
  • Effort: easy



  • 10 g wild mushrooms, (ideally morels)
  • 75 ml very hot water
  • 15 g butter
  • 1 clove garlic, chopped
  • 1 onion, finely chopped
  • 300 g fresh wild mushrooms
  • 120 ml red wine
  • black pepper
  • grated parmesan
  • crusty bread, to serve


1. Set the dried mushrooms to soak in the very hot water for 15 minutes.2. Heat the butter in a heavy-based frying pan. Add in the garlic and onion and fry gently until softened for 3-5 minutes.3. Add in the wild mushrooms and fry them, stirring now and then, for 3-5 minutes.4. Add in the soaked dried mushrooms, reserving the soaking liquid. Fry for 2 minutes.5. Add in the red wine and cook briskly until the liquid has almost evaporated.6. Strain the soaking liquid and add in. Season well with salt and freshly ground pepper.7. Blend the mushroom mixture in a food processor into a paste. Check the seasoning and add a little Parmesan cheese if required.8. Eat the pate hot or at room temperature with crusty bread.

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