Mushroom pate

I made the most delicious hors' d'oeuvre tonight, I had eaten something similar a while ago, and was anxious to try to replicate it at home.

Don't let the name fool you, mushroom pate is simply sauteed mushrooms that have been finely chopped in a Cuisinart to make it spreadable.

Bring this to your next party, it will be devoured!

Here's my recipe for mushroom pate.

2 Tbs. olive oil
1/2 C. diced shallot or onion
3 cubes frozen garlic
1 lb. total of assorted mushrooms, I used crimini, poratbello and shiitake, roughly chopped
1/2 tsp. dried oregano
1/2 tsp. celery salt
pinch of black pepper
1 Tbs. Madeira or sherry

**Optional- process 1/4 C. toasted pine nuts and 1/4 C. goat cheese to the mixture.


Saute shallot in olive oil on medium high heat for 1 minute in a large nonstick pan. After about a minute, add garlic cubes and stir to combine. Next, add washed mushrooms, oregano, celery salt and black pepper and saute to 2 minutes. Once mushrooms have begun to release liquid, add Madeira and continue cooking for 7-8 minutes, stirring occasionally until all liquid has evaporated.

Remove from heat and let cool for a few minutes. Add mixture into a Cuisinart and pulse until texture has become finely chopped but not completely smooth.

Add a dollop to a thin slice of baguette or cracker and garnish with a shaving of Parmesan or Manchego and a bit of parsley. Can be eaten either hot or cold.