Hungarian Mushroom Pâté

This spreadable pâté reminds Elizabeth Farquhar of picking mushrooms for her Hungarian grandmother's mushroom soup. Use a food processor if you want a fine-textured, dense pâté; hand-chopping produces a looser, coarser texture.
Makes 10 to 12 servings


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8 dried shiitake mushrooms (1 cup; 1/2 oz. total)
1 onion (about 1/2 lb.)
1 shallot (about 2 oz.)
2 cloves garlic
2 tablespoons olive oil
1 tablespoon paprika
1 pound common mushrooms, rinsed
2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme
About 1/2 cup plain nonfat yogurt (optional)
Salt and pepper
Chopped parsley
Crackers or toasted baguette slices


1. In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.

2. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.

3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.

4. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.

5. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.

6. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes.

7. Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. Spread on crackers to eat.

Created date

October 2003

Nutritional Information

Calories 46
Caloriesfromfat 50 %
Protein 1.4 g
Fat 2.5 g
Satfat 0.3 g
Carbohydrate 5.6 g
Fiber 1.1 g
Sodium 3.1 mg
Cholesterol 0.0 mg