Mock French Pate

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
A creamy, herb-infused vegetarian terrine with mushrooms and eggs
Mock French Pate recipe image
Mock French Pate recipe image
Print Recipe

Mock French Pate

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 203.0

Description

This Mock French Pate is a sophisticated yet simple vegetarian appetizer that captures the rich, savory essence of traditional terrines without the meat. Blending earthy fresh mushrooms, aromatic celery, and sweet onions with a creamy base of eggs and cream cheese, it offers a luxurious texture and deep flavor profile. The addition of fine bread crumbs ensures a firm sliceable consistency, while dried herbs like basil, rosemary, and oregano provide a fragrant, Mediterranean-inspired finish. Perfectly suited for holiday gatherings, elegant dinner parties, or as a hearty spread for crackers and baguette slices, this dish is both impressive and approachable. It serves beautifully at room temperature, allowing the flavors to meld and shine.

Ingredients

Directions

  1. Butter a 7-by-4-inch loaf pan thoroughly.
  2. Line the pan with wax paper, leaving an overhang of about 1 1/2 inches on all sides to assist in removal.
  3. Preheat the oven to 400F (204C).
  4. Rinse and dry the mushrooms, then finely chop them until you have about 5 cups.
  5. Melt the butter in a large saucepan over medium heat.
  6. Add the minced onions and chopped celery to the melted butter and saut until tender, about 5 minutes.
  7. In a large bowl, beat the eggs and cream cheese together until smooth.
  8. Stir in the bread crumbs, salt, basil, rosemary, oregano, and black pepper.
  9. Fold in the sauted onion mixture and the chopped mushrooms, blending well to combine.
  10. Spoon the mixture into the prepared loaf pan and press down firmly.
  11. Cover the top of the pan tightly with foil.
  12. Bake until the pate is firm to the touch, about 1 1/2 hours.
  13. Allow the pate to cool in the pan until lukewarm.
  14. Remove from the pan using the wax paper overhang as handles.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 203.0kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 8.2g41%
Cholesterol 63.6mg22%
Sodium 1813.8mg76%
Total Carbohydrate 14.4g5%
Dietary Fiber 1.7g7%
Sugars 1.7g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve at room temperature with crackers or sliced baguette as an appetizer.

The pate can be stored in the refrigerator, tightly wrapped, for up to 3 days. Bring to room temperature before serving for best flavor and texture.

For a richer flavor, you can substitute some of the butter with olive oil or add a splash of white wine to the mushroom mixture before baking.

Ensure the mushrooms are thoroughly dried before chopping to prevent the pate from becoming too wet.

Keywords: vegetarian, pate, terrines, mushroom, appetizer, french, herbs, cream cheese, eggs, party food, spread, herb crust, mock meat, savory, entertaining, loaf pan, room temperature, crackers, baguette, holiday
Recipe Card powered by WP Delicious