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Mushroom Pâté

Serves 8 to 10
Time 1 hr 50 min
Serve this spread on crackers for an appetizer or snack.
Ingredients
  • 2 tablespoons unsalted butter
  • 6 shallots, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound mixed mushrooms, finely diced
  • 1/2 cup cream cheese
  • 1/4 cup fresh whole wheat bread crumbs
  • 1 tablespoon Dijon mustard
  • 2 eggs, lightly beaten
Method

Preheat oven to 325°F. 

Melt butter in a heavy saucepan. 

Add shallots and cook until fragrant, about 2 minutes. 

Add rosemary, parsley, salt and pepper. 

Cook 2 minutes longer. 

Add mushrooms, cream cheese, bread crumbs and mustard. 

Mix well and remove from heat.

Add eggs and stir ingredients to combine well. 

Butter a loaf pan and fill with mushroom mixture. 

Bake for 1 1/2 to 2 hours or until a toothpick inserted in the middle comes out clean. 

Allow to cool before unmolding.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons unsalted butter
  • 6 shallots, finely chopped
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound mixed mushrooms, finely diced
  • 1/2 cup cream cheese
  • 1/4 cup fresh whole wheat bread crumbs
  • 1 tablespoon Dijon mustard
  • 2 eggs, lightly beaten