Easy Wild Mushroom Pate With Thyme And Cream Cheese

A bowl of creamy, light brown pate topped with fried mushrooms and some parsley. There are slices of crostini around the bowl.

5 from 1 vote

Easy Wild Mushroom Pate With Thyme And Cream Cheese

Wild mushroom pate is a creamy, savory and earthy spread perfect for fall and winter nights. This recipe is a perfect make a ahead appetizer. Naturally vegetarian and gluten-free. Makes 1 ½ cups.

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American, canadian

Keyword: Chanterelle Dip, Chanterelle Pate, Wild mushroom dip

Servings: servings

Calories: 80kcal

Author: Sabrina Currie

Ingredients

1 tablespoon olive oil
2 cups wild mushrooms chopped (about 300 g)
2 tablespoon minced shallot or onion
2 sprigs thyme or ½ teaspoon dried thyme
½ cup vegetable broth plus extra if needed at the end
1 garlic clove minced
¼ cup chopped fresh parsley
1 tablespoon chopped chives
½ cup cream cheese room temperature (120 g)
¼ teaspoon hot sauce or to taste
½ teaspoon sea salt or to taste
¼ teaspoon ground black pepper

Instructions

Preheat a large skillet to medium heat. Add olive oil, then the mushrooms in an even layer. Cook over medium-high heat until they release liquid, then continue until dry and lightly browned. Lower to medium-low heat. Add shallot (or yellow onion) and thyme. Cook, stirring, until translucent and fragrant. Pour in broth and simmer briefly, scraping up browned bits. Remove from heat; cool 5–10 minutes.
In a food processor, combine the parsley, chives and garlic. Run the food processor until the herbs and garlic are finely chopped, about 5-10 seconds. Add the warm mushroom mixture and pulse to your desired texture. Place the cream cheese, hot sauce salt and pepper in and pulse until it is thoroughly mixed.
For a looser consistency closer to a dip, add extra broth, 1 tablespoon at a time, pulsing in between additions, until you reach the consistency you'd like. Season with extra hot sauce, sea salt or black pepper to taste.
Spoon into a ramekin and serve warm, or chill until thick for a spreadable wild mushroom pâté.

Notes

This can be made ahead up to 3 days and stored in the fridge. To serve it warm, heat it in a microwave in 20 second bursts until melty or pop it in a 350°F oven until heated through, about 15 minutes.

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