Don’t let the simplicity fool you – my Mushroom Pate recipe packs serious flavor. Made with simple ingredients like sautéed fresh mushrooms, garlic, rosemary, and ricotta, it comes together to create the perfect appetizer: light, creamy, savory, and guaranteed to be a favorite. Popular since 2019.

Mushroom pate garnished with fresh rosemary

Table of contents

Best mushrooms for pate


I don’t have a strict preference when it comes to the type of mushrooms to use. I typically go for brown mushrooms, such as cremini, because their flavor is more robust than white or button mushrooms. I also enjoy exploring what’s available at the farmers’ market for inspiration.


Using a combination of mushrooms – such as cremini mushrooms, porcini mushrooms, chestnut, shiitake, or wild varieties like oyster mushrooms or hen of the woods –  add delicious depth and complexity to the pâté.

Holding a crostini topped with mushroom pâté

Dried mushrooms


If you can’t find or prefer not to use fresh mushrooms, dried mushrooms make a great substitute. Rehydrate them in hot water, then use them just like fresh. Strain the soaking liquid and save it for soups or stews.

Ricotta substitute


Ricotta can easily be swapped for cream cheese, which adds the same creamy texture and savory richness. Let the cream cheese come to room temperature before using for the best flavor and consistency. For a vegan version of this pâté, there are many excellent dairy-free/vegan alternatives available. Use low-fat ricotta for a healthier, low-fat alternative.

An overhead view of creamy pate with crusty bread, pickles and tomatoes

Serving suggestion


I like to serve this pâté with cold cuts such as prosciutto, along with a fabulous and easy Italian Roasted Red Pepper Relish (shown in the photo below). I spread the pâté on crusty bread and top it with baby cornichons (small French pickles). Now that was a good bite. You can also use the pâté as a dip for vegetables, a sandwich filling, or add to a blended soup.

Viewed from overhead on a charcuterie plate

Steps for making mushroom pate


I like to use a good-quality extra virgin olive oil to cook the mushrooms, as they absorb the flavor beautifully. If the mushrooms release excess liquid, continue cooking until it evaporates, scraping up any browned bits from the pan – that’s where the flavor is.  Brown them over medium heat, then add the shallots, garlic, fresh rosemary, salt, and pepper. Finally, blend the mushroom mixture with ricotta cheese until smooth and creamy

Optional additions


White truffle oil and fresh herbs such as fresh thyme leaves, basil, oregano, or parsley add extra depth of flavor. Nutritional yeast is also a delicious addition, boosting protein and lending a savory, almost nutty note.

Leftover mushroom pâté and freezing


Store in an airtight container or jar in the refrigerator for 3-4 days. For best flavor and texture, give it a quick stir before serving. You can mix leftover mushroom pâté with hot pasta or noodles, or freeze it for later. To freeze, transfer it to an airtight container and store for up to 2 months. Defrost in the refrigerator.

A pop-top jar of mushroom pate
5 from 21 reviews

Mushroom Pâté

Janette
Sautéed mushrooms with garlic, rosemary and ricotta is delicious vegetarian appetizer.
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 6
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 pound mushrooms, I used cremini, roughly chopped
  • 3 ounces (85 grams) shallots, finely chopped
  • 1 garlic clove, grated
  • ¼ teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup (226 grams) ricotta

Instructions
 

  • To a large sauté pan over medium heat, add the oil and heat until it starts to slightly ripple. Add the mushrooms and cook until they start to brown, stirring. (see note) Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garlic, rosemary, salt and pepper stir and cook for 2 minutes. Set aside to cool for 10 minutes.
  • Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning. 
  • Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.

Notes

Will keep up to 1 week in a sealed container refrigerated.
You must use a large enough pan so the mushrooms are not crowded and cook in a single layer. If not, they will release a lot of liquid and steam instead of brown.
Serving: 2ounces, Calories: 286kcal, Carbohydrates: 7g, Protein: 10g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 74mg, Sodium: 352mg
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