Mushroom, Leek & Blue Cheese Pâté

Photography, Foodivine studio

  • Prep time 45 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2022



In large skillet, melt 2 tbsp of the butter over medium heat. Add leeks; cook, stirring often, for 6 minutes. Transfer to large bowl. In same skillet, melt 2 tbsp of the remaining butter. Add mushrooms; cook, stirring occasion­ally, for 6 minutes. Add cashews and wine; cook until wine has almost com­pletely evaporated, about 5 minutes. Transfer to bowl with leeks. Stir in blue cheese, ricotta, cream, parsley, dill, nutmeg and egg, mixing well. Season with salt and pepper; set aside.

Preheat oven to 375°F. Grease 9- or 10-inch pie plate with removable bottom. Melt remain­ing butter in microwave. On work surface, unroll phyllo sheets; cover with clean damp tea towel to prevent drying out. Brush one phyllo sheet with melted butter and place in prepared pie plate, letting excess hang over edge. Repeat with seven phyllo sheets, rotating each slightly so corners don’t overlap.

Spread reserved mushroom filling over phyllo, smoothing top. Fold excess phyllo dough over filling, one sheet at a time, to achieve draped effect (if necessary, brush last sheet of phyllo with butter, crumple and place in centre of filling to cover trim).

Bake 30 minutes (if necessary, cover phyllo with foil to prevent browning). Let stand for 10 minutes before unmolding and cutting into wedges.

Nutritional facts PER SERVING

  • Calories 330
  • Total fat 24 g
  • Saturated fat 13 g
  • Cholesterol 70 mg
  • Sodium 250 mg
  • Total carbohydrate 21 g
  • Fibre 2 g
  • Sugars 3 g
  • Protein 8 g
  • Iron 2.3 mg
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Lunch & Dinner

Mushroom, Leek & Blue Cheese Pâté