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Light and Creamy Mushroom Pâté

Light and Creamy Mushroom Pâté


This deeply-flavored mushroom pâté is so quick to make: The perfect dinner party appetizer

Serve this vegetarian pâté with a crisp glass of wine to begin your next dinner party in the tastiest way.

This recipe is courtesy of Culinary Ginger.

Ingredients

  • 3 Ounces unsalted butter
  • 1 Pound mushrooms, roughly chopped
  • 2 mushrooms, roughly chopped
  • shallots, finely chopped
  • 1/4 Teaspoon salt
  • Freshly ground black pepper
  • 1 garlic clove, grated
  • 1 sprig fresh rosemary, finely chopped
  • 8 Ounces ricotta

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.