Wild Mushroom Pâté Wild Mushroom Pâté

Wild Mushroom Pâté Author: Rheanna Kish and The Canadian Living Test Kitchen Credits: Jeff Coulson

Make this rich, creamy spread ahead of time to allow the mushroom flavours to develop. Use any combination of wild mushrooms you can find—or, in a pinch, opt for cremini mushrooms. Serve at room temperature with crackers or toast points.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 2 tablespoons unsalted butter
  • 675 g mixed wild mushrooms (such as shiitake, oyster or chanterelle), chopped
  • 4 green onions thinly sliced (light and dark green parts separated)
  • 5 sprigs fresh thyme
  • 3 tablespoons brandy
  • 2 teaspoons lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1 pkg cream cheese softened
  • 2 tablespoons chopped fresh parsley

Method

In large nonstick skillet, melt butter over medium heat; cook mushrooms, light parts of green onions and the thyme, stirring occasionally, until mushrooms are tender and just beginning to brown and no liquid remains, 12 to 15 minutes. Add brandy; cook, stirring, until no liquid remains, about 2 minutes. Stir in lemon juice, salt and pepper; let cool completely. Discard thyme.

In food processor, pulse cream cheese until smooth. Add mushroom mixture; pulse, scraping down side of bowl often, until combined. Scrape into bowl; stir in dark green parts of green onions and the parsley. Serve at room temperature. (Make-ahead: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.)

Nutritional facts per tbsp: about

  • Sodium 36 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 32.0
  • Total fat 3 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Mushroom Pâté

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