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Mushroom Pate #3

Mushroom Pate #3 recipe image
This Mushroom Pate is a sophisticated vegetarian appetizer that combines earthy fresh mushrooms with tender sauted onions and celery. Bound together with eggs and cream cheese, then baked in a loaf pan, it creates a firm, sliceable terrine with a rich, savory flavor profile. The addition of basil, rosemary, and oregano adds an aromatic depth that complements the umami of the mushrooms. Serve it at room temperature with crisp crackers, baguette slices, or as a starter for a potluck. Its an impressive dish that tastes homemade yet feels elegant enough for entertaining.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 594.7
Dietary: Vegetarian
Description
This Mushroom Pate is a sophisticated vegetarian appetizer that combines earthy fresh mushrooms with tender sauted onions and celery. Bound together with eggs and cream cheese, then baked in a loaf pan, it creates a firm, sliceable terrine with a rich, savory flavor profile. The addition of basil, rosemary, and oregano adds an aromatic depth that complements the umami of the mushrooms. Serve it at room temperature with crisp crackers, baguette slices, or as a starter for a potluck. Its an impressive dish that tastes homemade yet feels elegant enough for entertaining.
Ingredients
  • 1 pound Fresh mushrooms
  • 1/4 cup Butter or margarine
  • 1/3 cup Minced onion
  • 1/3 cup Finely chopped celery
  • 2 Eggs
  • 3 ounce Cream cheese, softened
  • 3/4 cup Fine dry bread crumbs
  • 1 teaspoon Salt
  • 1/2 teaspoon Basil leaves, crushed
  • 1/4 teaspoon Rosemary leaves, crushed
  • 1/4 teaspoon Oregano leaves
  • 1/8 teaspoon Ground black pepper
Directions
  1. 1
    Preheat oven to 400F (200C).
  2. 2
    Rinse the mushrooms, pat them completely dry, and finely chop them until you have about 5 cups.
  3. 3
    In a large saucepan, melt the butter over medium heat.
  4. 4
    Add the minced onion and chopped celery to the melted butter; saut until tender, about 5 minutes. Set aside to cool slightly.
  5. 5
    In a large mixing bowl, beat the eggs and softened cream cheese together until smooth.
  6. 6
    Add the bread crumbs, salt, basil, rosemary, oregano, black pepper, the sauted onion-celery mixture, and the chopped mushrooms to the egg mixture.
  7. 7
    Stir until all ingredients are well blended and the mixture is uniform.
  8. 8
    Generously butter a 7 x 4 x 2 inch loaf pan.
  9. 9
    Line the bottom and long sides of the pan with a strip of waxed paper, leaving a 1-1/2 inch overhang on the long sides for easy removal.
  10. 10
    Spoon the mushroom mixture evenly into the prepared loaf pan and press down gently to compact.
  11. 11
    Cover the top of the pan tightly with aluminum foil.
  12. 12
    Bake until the center is firm to the touch, about 1 hour 30 minutes.
  13. 13
    Remove from oven and let cool in the pan until lukewarm.
  14. 14
    Lift the pate out of the pan using the waxed paper overhangs and discard the paper.
  15. 15
    Slice and serve at room temperature with crackers.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 594.7kcal
% Daily Value *
Total Fat 40.7g63%
Saturated Fat 20.2g101%
Cholesterol 158.5mg53%
Sodium 5594.9mg234%
Total Carbohydrate 43.4g15%
Dietary Fiber 5.2g21%
Sugars 5.2g
Protein 17.0g34%

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

Keywords: mushroom, pate, terrine, appetizer, vegetarian, herbs, basil, rosemary, oregano, cream cheese, baking, onion, celery, crackers, party food, herb crust
Read it online: https://www.chefs-mate.com/recipe/mushroom-pate-3/