Mushroom Pate


SourceAdapted from Emeril's recipe at
Prep time3 1⁄2 hours


Mushroom PateA delicious cold dish the contrasts hearty mushroom flavors with creamy cheese. Use a mix of fresh supermarket mushrooms and dried wild mushrooms to get great depth of flavor.

I get excellent dried mushrooms in the Polish markets on Millbury Street in Worcester, near Kelly Square. The expensive King Bolete is a particularly nice addition, if you can get it. 


1⁄2cDried Wild Mushrooms
4TButter (Unsalted)
1eayellow onion (chopped)
1clvGarlic (crushed and chopped)
20ozmushrooms (fresh, chopped)
1⁄2cDry Vermouth
1tDried Thyme
1⁄2tUnrefined Sea Salt
2pnBlack Pepper
1⁄4cFresh Parsley (chopped)
1tBlack Truffle Oil
4ozCream cheese


  1. Reconstitute dried mushrooms in boiled water.
  2. In a large skillet, melt the butter over medium heat.
  3. Cook the onions and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes.
  4. Add the fresh mushrooms and cook, stirring, until wilted and starting to brown.
  5. Add the wine, reconstituted mushrooms and their liquor, thyme, salt, and pepper, and cook until the vermouth is nearly all evaporated, 5 minutes.
  6. Add the parsley and truffle oil and cook for 30 seconds.
  7. Transfer to a food processor. Process with the cheeses until well combined.
  8. Transfer to a pretty serving bowl, cover, and refrigerate 3 hours before serving.
  9. Serve chilled with crackers.


This was a hit at the Old Colony Club Twelfthnight Party 2017.
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