Mushroom Pâté

Mushroom Pâté

Prep and Cook Time: 40 minutes. Notes: You can make the pâté up to 1 day ahead; cover and chill. Let come to room temperature to serve.

Sunset OCTOBER 2005

  • Yield: Makes about 2 cups (serving size: 2 tablespoons)


  • 2 pounds crimini, oyster, or common mushrooms
  • 1/2 cup butter
  • 1 cup chopped shallots
  • 4 cloves garlic, peeled and minced
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • salt to taste
  • pepper to taste
  • chopped parsley
  • toasted baguette slices


1. Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

2. In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

3. In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

4. Serve with toasted baguette slices.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 72%
  • Protein: 1.7g
  • Fat: 5.8g
  • Saturated fat: 3.6g
  • Carbohydrate: 4.2g
  • Fiber: 0.4g
  • Sodium: 63mg
  • Cholesterol: 16mg

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Mushroom Pâté Recipe