Bring a touch of luxury to the table with this mixed mushroom pâte. Packed with a variety of your favourite mushrooms, laced with fresh herbs, a tot of brandy (optional), and run smooth with thick and velvety cream cheese, this spread screams festive opulence but without the effort or price tag.

Pâté is synonymous with canapés. If you’re planning a party as we hurtle towards Christmas and New Year, add these titbits to your menu too: chicken Caesar crostini, double-decker devilled eggs, and prosciutto caprese parcels.

Close up shot of mushroom pâté being scooped out of a small bowl with a knife

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Pâté with mushrooms

Mushroom pâté is a quick meat-free canapé, or starter, for vegetarian guests, or mushroom lovers alike. It’s surprisingly simple to make and uses accessible and inexpensive ingredients that result in a luxurious spread.

The key to a standout pâté is to use a mix of mushrooms. Don’t feel restricted to the mix I’ve used, use mushrooms you know you like, or experiment with new ones. There are hundreds out there and they all taste a little different.

Fresh herbs will complement the groundedness of the mushroom, so don’t skip them! Thyme is my favourite for this recipe, but rosemary, parsley or oregano will all do the same elevating job.

Garlic, shallots and plenty of butter are fundamental to any pâté. The quantities of each might be a little intimidating at first, but when have the French ever steered us wrong in the kitchen? Trust!

A smooth cheese is essential for texture. Again, it is up to you how coarse or fine you want your spread. I like mine with a little mushroom-chew so I don’t process the mixture too intensely. I used a plain cream cheese here, but to ramp up the farmhouse flavour you could use goats cheese, or let the mushrooms do the work by using a modest ricotta.

I highly recommend a blast of This is an affiliate link.brandy in the mix. If you by a bottle especially, you can use the rest to make a brandy Alexander your signature Christmas cocktail this year.

Shot of bread slices on a plate with mushroom paté spread on top

Recipe tips and notes

Using a variety of mushrooms will give a more complex flavour profile. I used portobello, shiitake and oyster mushrooms, but if you can source some chanterelles, they will bring a bright and fruity note.
Cream cheese is a convenient and affordable ingredient that ensures a smooth texture. I used it in this recipe myself! However, to impress guests when they ask for the recipe, and they will, you could cite a rich, creamy goats cheese; full fat crème fraiche; thick Italian mascarpone; or mild ricotta.
This recipe is all about experimenting and finding what suits your palate best. As with the cream cheese aspect, herbs can be tinkered with too. I like thyme with mushrooms, but I might also use rosemary as an alternative.
It’s traditional to add This is an affiliate link.cognac to a French pâté. The spicy, bitter, fruitiness lifts the mushrooms out of the earth, and I love it. But I know it’s not everyone’s cup of…well, brandy, so leave it out if you’re not keen.
Finally, pink peppercorns. Exotic sounding, but surprisingly easy to find and have many uses- in savoury dishes, sweet dishes, even cocktails! They are floral in flavour, as well as citrusy and peppery, of course. Invest!

Shot of a plate with mushroom pâté next to slices of bread, gherkins and salami slices

Serving suggestions

Nothing says upscale party food like pâté. Think flutes filled with bubbles, guests in black ties and sequinned gowns, dainty canapés served on miniature napkins, and mixed mushroom pâte on wafer-thin crispbreads.

I love preparing hors d’oeuvres for a celebration. It appeals to my creative side, and I love making a spread look beautiful. At a party, I would serve this pâté in portions on a slender slice of toasted baguette, perhaps topped with a zingy cornichon or silverskin pickled onion.

As well as mushroom spread, these festive stunners deserve an invite to your do too: cheese-stuffed dates wrapped in prosciutto, maple whisky baked brie with walnuts, and crostini four ways.

Or save yourself all the effort of entertaining and take a quiet solo lunch to enjoy these mushrooms on a thick slice of sourdough toast all to yourself. I would add a pot of celeriac remoulade too if I was feeling fancy and French.

Process shots of mixed mushrooms being blended with herbs and spices

Storage and leftovers

During the holiday season, there is little more relieving than a dish that can be made in advance! Mushroom pâte can be made up to 3 days ahead. Keep it in an airtight container in the fridge only opening it on the day of use.

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