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Mushroom Pâté

Mushroom Pâté. A two for one, versatile recipe for a rich earthy mushroom and pecan pâté that you can pair with seared scallops as an elevated hors d’oeuvre.

Mushroom Pâté close up featured image with thyme sprigs garnish on a white platter with sliced baguette

Mushroom Pate

This Mushroom Pâté recipe is one I refer to as the ’Land & Sea’ of party food.

The land is represented by the earthy, intense flavour of the mushrooms and thyme. The delicate flavour of the sea is represented in the succulent, pan seared scallops.

Mushroom Pâté and Seared Scallop Bruschetta close up photo of a single canape

Mushroom Pâté and Seared Scallop Bruschetta

These elements are so very different from each other, but work so deliciously well together.

This also a 2 for 1 recipe in that the mushroom pate stands up deliciously on its own. Just serve it to serve on slices of baguette or with crackers.

Mushroom Pâté with thyme sprigs garnish on a white platter with sliced baguette

This pate makes an elegant addition to a party buffet.

The mushroom pâté alone a great vegetarian party food option too. You can use any mushrooms you like in this recipe or use a combination of types like crimini and shitake to add even more depth of flavour.

Mushroom Pâté and Seared Scallop Bruschetta shown on a slate serving platter with candles in the background

Mushroom Pâté and Seared Scallop Bruschetta

Thanks for another amazing year on Rock Recipes

So, as we prepare for the New Year, I have to stop and take a moment to say thank you to all our loyal followers and all you new folks who are just discovering our little corner of the web.

It has been another record breaking year, with visitors to the website up almost 30% over the last Holiday season.

A selection of edible mushrooms including: Portabello, Shitake, wild mushroom, Grey Oyster, Yellow Oyster, Eryngi and Black Poplar.

Use any mushroom you like or a combination of two or more.

When I first started Rock Recipes over 12 years ago, I never anticipated getting millions of people coming to the site in a singe month. I certainly never dreamed it would become my full time job!

For that, I am extremely indebted to you all. Here’s wishing each and every one of you a healthy, happy and prosperous year in 2020!

Mushroom Paté photo with title text for Pintertest

If you need more ideas for fantastic hors d’oeuvres for New Year’s Eve or for entertaining at any time fo year be sure to check out this collection of Party Food Ideas.

Best New Year's Eve Party Food Ideas photo collage with title text for Pinterest

Like this Mushroom pâté recipe?

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Mushroom Pâté and Seared Scallop Bruschetta photo with title text for Pinterest

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Close up featured image with thyme sprigs garnish on a white platter with sliced baguette
Yield: 35 servings. About 1 1/2 cups.

Mushroom Pâté

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Mushroom Pâté. A two for one recipe for a rich, earthy mushroom and pecan pâté that you can pair with seared scallops as an elevated hors d'oeuvre.

Ingredients

  • 3 tbsp butter
  • 2 cloves minced garlic
  • 1 cup finely diced shallots
  • 2 cups finely chopped mushrooms (chop, then measure)
  • 1 tsp chopped fresh thyme (or ½ tsp dry thyme)
  • pinch salt and pepper to season
  • ½ cup white wine
  • 1/2 cup finely ground toasted pecans
  • ¼ cup soft butter

Instructions

  1. Melt the butter in a sauté pan over medium heat.
  2. Add the garlic and shallots and sauté for only a few minutes until the shallots soften but do not brown.
  3. To the garlic and shallots add the mushrooms, thyme, salt and pepper and cook until the mushrooms have shrunken and are just beginning to brown.
  4. Add the white wine and reduce until the liquid has practically cooked off.
  5. Let the mushroom mixture cool to room temperature before adding it to the food processor along with the ground toasted pecans.
  6. Process for a few minutes until the pate is completely smooth, then pulse in the softened butter until well combined and smooth.
  7. Transfer the pate to a serving dish, cover with plastic wrap and chill for several hours before serving.

Notes

To make the bruschetta simply toast small slices of baguette under the broiler. Top with a little of the mushroom pate and finally medium sized scallops that have been lightly pan seared in butter.

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Alison

Saturday 8th of August 2020

What a great recipe! I'm wondering what the 1/4 cup of soft butter is for? It doesn't seem to show up in the instructions... I read the post and had to chuckle at your best wishes for 2020. If only we knew, right? Hope you're doing well. Love this site. :-)

Donna

Tuesday 7th of January 2020

Hi Barry..how far in advance can you make this pate

Cathy

Wednesday 1st of January 2020

My husband is allergic to nuts. Is there a substitute I can use or can I leave nuts out?

Dab

Monday 30th of December 2019

This looks delicious! Thanks so much for sharing. We have a pecan allergy here. I want to try this - wondering if they can just be left out or if that would affect the texture. Would it be better to substitute almonds or hazelnuts?

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