Mixed Mushroom Pâté

This mushroom paté is packed with a variety of mushrooms, laced with fresh herbs, a tot of brandy, and velvety cream cheese.

Prep Time15

Cook Time20

Course: Appetizer

Cuisine: French

Keyword: mushroom paté

Servings: people

Melt a tablespoon of butter in a deep frying pan and add chopped shallots, sauté over low heat for 10 minutes until soft and slightly coloured, add the minced garlic and cook for 30 seconds.
Add 2 tablespoons of butter to the pan together with the sliced mushrooms, a pinch of salt, thyme leaves and 1 bay leaf, cook the mushrooms while stirring once in a while until all liquid evaporated and the mushrooms are cooked all the way through and are starting to brown. Take off the heat and let it cool, remove the bay leaf.
Once the the mushrooms are mostly cooled add them to a food processor and process using the pulse button until they they resemble a rough paste.
Bring the cream cheese and brandy to the bowl of the food processor with a pinch of salt and pink or black pepper, process until the cream cheese is fully incorporated into the mushroom mixture. At this point you can continue blending until it’s very smooth or leave some texture as desired. Once you are happy with the texture of the pate, taste and add more salt and pepper as needed.
Refrigerate for a couple of hour or better overnight for the flavour to meld.