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Mushroom pate

Mushroom pate

  • Yield: 12 1x


  • 3 cups of mushrooms, cleaned and peeled
  • 1 cup of chopped walnuts
  • 1/2 cup of ricotta
  • 1/2 cup of grated Parmesan cheese
  • 3 tablespoons of chopped parsley
  • 4 tablespoons of chopped shallots
  • 1 tablespoon of butter
  • 1 cup of panko (toasted bread crumbs)
  • 1 tablespoon of basil
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of salt
  • Black pepper to taste


  1. Preheat the oven to 300°F (150°C).
  2. In a food processor, grind the mushrooms, walnuts, parmesan cheese, and parsley.
  3. Then, in a frying pan, melt the tablespoon of butter, and saute the shallots until they look translucent.
  4. Pour the mushroom mixture into the frying pan, plus the 2 remaining tablespoons of butter, bread crumbs, and seasonings.
  5. Rectify flavors.
  6. Cover a baking pan with aluminum foil, butter its surface, pour the pate, and then bake in bain-marie for 50 minutes.
  7. Let it cool down completely before serving.
  8. This time I served this pate with sesame crackers.