ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hungarian Mushroom Pâté

Yield Makes 10 to 12 servings
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.


  • 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

Nutrition 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

How to Make It

  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.