Mushroom Pate

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Servings: 1 Difficulty: Advanced
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A rich and earthy mushroom p&# 195;¢té with port wine reduction, perfect as an elegant appetizer or spread.
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This luxurious mushroom pâté combines the deep, umami-rich flavor of dried porcini with fresh mushrooms and a hint of sweet tawny port. The mixture is simmered down to concentrate the flavors, then blended with soft Neufchatel cheese and fresh parsley for a creamy, spreadable texture. It’s an ideal starter for dinner parties or a sophisticated addition to a cheese board. Serve it chilled with crisp crackers or Melba rounds for a sophisticated bite that bridges the gap between rustic simplicity and gourmet refinement.

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Mushroom Pate

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 15

Description

This luxurious mushroom pâté combines the deep, umami-rich flavor of dried porcini with fresh mushrooms and a hint of sweet tawny port. The mixture is simmered down to concentrate the flavors, then blended with soft Neufchatel cheese and fresh parsley for a creamy, spreadable texture. It’s an ideal starter for dinner parties or a sophisticated addition to a cheese board. Serve it chilled with crisp crackers or Melba rounds for a sophisticated bite that bridges the gap between rustic simplicity and gourmet refinement.

Ingredients

Directions

  1. Combine dried porcini mushrooms, water, and tawny port in a small saucepan.
  2. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
  3. Remove from heat and let stand for 30 minutes to rehydrate.
  4. Drain the mushrooms, reserving the liquid, and finely chop the porcini.
  5. Pour the reserved liquid through a cheesecloth-lined sieve or colander to remove grit.
  6. Return the strained liquid to the saucepan and bring to a boil.
  7. Boil uncovered for 5-7 minutes, or until the liquid reduces to about 1/3 cup.
  8. Add the fresh chopped mushrooms and minced onion to the reduced liquid.
  9. Reduce heat and cook for 8-10 minutes, or until the liquid has evaporated and mushrooms are tender.
  10. Remove from heat and stir in the chopped porcini mushrooms.
  11. Let the mushroom mixture cool completely.
  12. Beat the softened Neufchatel cheese at high speed with an electric mixer until light and fluffy.
  13. Add the minced parsley to the cheese and beat well to combine.
  14. Stir the cooled mushroom mixture into the cheese mixture until fully incorporated.
  15. Transfer the pâté to a small crock or bowl, cover, and chill for at least 1 hour.
  16. Serve chilled with Melba rounds or unsalted crackers.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 15kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 0.4g1%

* 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

Storage: Store covered in the refrigerator for up to 3 days.

Substitutions: If tawny port is unavailable, you can use a dry sherry or a dry red wine. For a dairy-free version, omit the Neufchatel cheese and blend with softened cashews or a vegan cream cheese alternative.

Tip: Ensure the mushroom mixture is completely cool before mixing with the cheese to prevent the cheese from becoming runny.

Keywords: mushroom, pate, porcini, port wine, neufchatel, appetizer, spread, cheese board, umami, herbs, parsley, simmered, reduction, crackers, party food, vegetarian, easy, gourmet
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