Tuesday, December 01, 2009

Creamy Mushroom Pate

I was looking for something to serve as a snack before Thanksgiving dinner and remembered some amazing mushroom pate we bought a few months ago. A quick search on the internet uncovered this recipe - it's different from the one I had bought, but delicious anyway. It's very very creamy, and I bet it would taste great with a variety of mushrooms, but it was yummy with plain white button mushrooms as well.

Adapted from 100 Best Vegetarian Recipes by Carol Gelles.


2 tablespoons butter
1 small onion, minced
500g button mushrooms, finely chopped
1/2 cup finely chopped parsley
1/4 teaspoon dried thyme
One 8-ounce package cream cheese
3 tablespoons heavy cream


1. Melt the butter in a medium skillet over medium-high heat.
2. Add the onions; cook, stirring, until softened, about 1 minute. Add the mushrooms; cook, stirring until softened, about 5 minutes. Continue cooking until any mushroom liquid has evaporated. Stir in the parsley and thyme; cook, stirring, 30 seconds.
3. Remove from the heat. Stir in the cream cheese and heavy cream until melted and completely combined. Chill.

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