Mushroom Pate

Mushroom Pate

Mushroom Pate

Prep Time ~2 Hrs Cooking Time ~6 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~Yes Serves ~8+

Tip ~ Large flat mushrooms have more flavour than the smaller button mushrooms. Choose firm, undamaged dry ones and store in a paper bag in the refrigerator.


40g / 1 ½ oz butter

1 tbsp oil

400g / 14oz flat mushrooms, chopped

2 garlic cloves, crushed

3 spring onions, chopped

1 tbsp lemon juice

100g / 4oz ricotta cheese

100g / 4oz cream cheese, at room temperature

2 tbsp chopped fresh coriander


  • Heat the butter and oil in a large frying pan over a medium heat.
  • Add the mushrooms and garlic. Cook for 5 minutes, or until the mushrooms have softened and the mushroom liquid has evaporated.
  • Stir in the spring onions, and then allow to cool.
  • Process the mushrooms with the lemon juice, ricotta, cream cheese and coriander until smooth.
  • Season to taste, then spoon into a serving dish. Cover and refrigerate for 2 hours until firm