Jamie Oliver’s Mushroom Pâté Recipe

Introduction

Jamie Oliver’s Mushroom Pâté is a rich, creamy spread that brings the earthy flavors of mushrooms to the forefront. Perfect as an appetizer or a snack, this versatile recipe is simple to make and can easily be adapted for vegans.

Ingredients

• 2 tablespoons butter (or olive oil for a vegan version)
• 1 pound (about 450g) mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup heavy cream (or coconut cream for vegan)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ cup walnuts, toasted and roughly chopped

Instructions

1. Step 1: Heat the butter or olive oil in a skillet over medium heat. Add the shallots and garlic, cooking for about a minute until fragrant.
2. Step 2: Add the chopped mushrooms, salt, pepper, and thyme. Sauté for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquids and turn golden brown.
3. Step 3: Pour in the balsamic vinegar, stirring well and scraping any browned bits from the pan. Cook for another 2 minutes to deglaze the skillet.
4. Step 4: Transfer the mixture to a food processor. Add the cream, olive oil, lemon juice, Dijon mustard, and toasted walnuts. Pulse until the mixture reaches a creamy, spreadable consistency.
5. Step 5: Taste the pâté and adjust seasonings if needed. If it feels too thick, add a splash of water or more cream to loosen the texture.
6. Step 6: Transfer the pâté to a bowl or jar, cover, and refrigerate for at least one hour to let the flavors meld. Serve chilled with crackers, toasted bread, or alongside mushroom ravioli.

Tips & Variations

• For a more complex flavor, use a mix of mushrooms such as cremini, shiitake, and button mushrooms.
• To make this recipe vegan, substitute butter with olive oil and heavy cream with coconut cream.
• Toast the walnuts before adding them to enhance their nutty flavor.

Storage

Store the mushroom pâté in an airtight container in the refrigerator for up to 4 days. When ready to serve, bring it to room temperature or enjoy it chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of walnuts?

Yes, almonds or pecans can be used as substitutes, but walnuts provide a distinctive flavor that complements the mushrooms well.

Is this pâté suitable for vegans?

Absolutely. Simply replace the butter with olive oil and the heavy cream with coconut cream to make a delicious vegan version.

Jamie Oliver’s Mushroom Pâté Recipe

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★★★★★

5 from 146 reviews

Jamie Oliver’s Mushroom Pate is a rich and flavorful spread made from sautéed mushrooms, garlic, shallots, and toasted walnuts, blended to a creamy consistency. Perfect for serving as an appetizer with crackers or toasted bread, or as a decadent sauce for pasta dishes. This versatile recipe can be made vegan by substituting butter and cream with olive oil and coconut cream.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 1 ½ cups of mushroom pate (serves 6–8 as an appetizer) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Mixture

• 2 tablespoons butter (or olive oil for a vegan version)
• 1 pound (about 450g) mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Blending Ingredients

• ¼ cup heavy cream (or coconut cream for vegan)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ cup walnuts, toasted and roughly chopped

Instructions

1. Sauté the Mushrooms: Heat butter or olive oil in a skillet over medium heat. Add the finely diced shallots and minced garlic, cooking until fragrant for about one minute to develop their flavor.
2. Add the Mushrooms & Seasonings: Add the chopped mushrooms along with salt, black pepper, and thyme. Sauté the mixture for 10 to 12 minutes, stirring occasionally, until mushrooms release their moisture and turn golden brown.
3. Deglaze with Balsamic Vinegar: Pour in the balsamic vinegar, stirring well while scraping the browned bits from the bottom of the pan. Continue cooking for another 2 minutes to deepen the flavor.
4. Blend it Up: Transfer the cooked mushroom mixture to a food processor. Add the cream (or coconut cream), olive oil, lemon juice, Dijon mustard, and toasted walnuts. Pulse until the pate reaches a creamy and spreadable texture.
5. Taste and Adjust: Taste the pate and adjust the seasoning if necessary. If the consistency is too thick, add a little water or more cream gradually until desired texture is achieved.
6. Chill and Serve: Transfer the mushroom pate to a bowl or jar, cover, and refrigerate for at least one hour to allow flavors to meld. Serve chilled with crackers, toasted bread, or as a flavorful sauce for mushroom ravioli.

Notes

• Use a variety of mushrooms for a more complex and exciting flavor profile. A combination of cremini, shiitake, and button mushrooms works especially well.
• For a vegan version, replace butter with olive oil and heavy cream with coconut cream.
• Toasted walnuts add crunch and depth but can be substituted with other nuts like pecans or almonds if preferred.
• Adjust salt and seasoning to personal taste before chilling.
• Keep the pate refrigerated and consume within 3-4 days for best freshness.

Keywords: mushroom pate, mushroom spread, appetizer recipe, vegan pate, mushroom appetizer, Jamie Oliver, easy pate