This simple yet flavorful easy mushroom pâté is the perfect spread for any occasion, combining the rich taste of mushrooms with creamy textures and savory herbs. With only a few ingredients and minimal prep time, this delectable vegetarian appetizer is ready in no time.

While I love marinated mushrooms sometimes I am in the mood for a more spreadable appetizer to top my fresh crostini. This easy mushroom pâté recipe is super creamy thanks to cream cheese and both savory and flavorful. It’s one of my favorite appetizer recipes.

It’s also the perfect party appetizer for entertaining guests or just making for an anytime weekend appetizer! There is no cooking involved in this recipe, just some marinating time, it really couldn’t be more simple.

Whether you serve this as an appetizer at the holidays or a summertime BBQ with a cold bean salad, this crowd pleasing dish is just as perfect as a pre-dinner bite as it is with your favorite glass of wine!

Mushroom pate on a piece of bread on a black plate.

What is a Pâté?

A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! My version is made with raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste.

It’s an excellent choice if you do not care for liver pâté or need a vegetarian pâté! Serve it for a snack, an appetizer or along with a wine and cheese pairing, it’s just perfect!

Mushroom Pâté Recipe Ingredients

This mushroom pate recipe starts with a simple marinade for your raw mushrooms then adds additional savory herbs and creamy cheese to create a delicious appetizer!

Mushrooms: You will need two cups of finely chopped raw mushrooms.
Lemon marinade: You will need salt and fresh lemon juice for the raw mushroom marinade.
Olive oil: Extra virgin olive oil adds rich flavor to the pâtè, try truffle oil for added decadence.
Italian parsley: Fresh parsley adds herby flavor, although rosemary or thyme could be used as well.
Oregano: Dried oregano adds an earthy taste.
Cream cheese: Softened cream cheese adds a creamy texture.

Variations

Nuts: Add some lightly toasted nuts or cashews for additional flavor and texture. Soaking your nuts is best to compliment the raw mushrooms so plan accordingly.
Cheese: Use brie or ricotta if you would like.
Spicier: Add some cayenne pepper or red pepper flakes for a little heat.
Fresh herbs: In addition to parsley add some chopped fresh thyme leaves.
Salty: Add some cooked chopped bacon or pancetta.
Garlic: Add a couple of garlic cloves if you want.
A splash of wine: Add a splash of sherry wine or port for additional flavor.

How to Make Mushroom Pâté

To start, you will need to finely chop your fresh mushrooms then combine them in a medium sized bowl with the salt and fresh lemon juice. Stir gently then marinate for 30 minutes.

Mixing the mushrooms and juice in a silver pan.

Next, drain your mushrooms and squeeze out any excess moisture. Do not rinse your mushrooms.

Place mushrooms back in the bowl and add your olive oil, chopped parsley, oregano and cream cheese. Fold gently to combine. Cover your mushroom mixture and chill for 30 minutes up to overnight.

Mixing the mushrooms and remaining ingrediens and mixing together.

Serve with crackers, crusty bread, bruschetta or Italian bread.

Recipe Tips

Chill time: For best flavor development do not skip the chill time! Chill for at least 30 minutes up to overnight for best taste.
Excess moisture: While the mushrooms marinate they will release moisture, be sure to squeeze this moisture out or you will have soggy pâté.
Umami taste: For even more umami flavor add a splash of soy sauce or Worcestershire.
Seal the pâté: To keep longer, you can seal the pâté, which is also known as potted pâté. Drizzle olive oil or salted melted then cooled butter on top.
Extra mushroom taste: If you can find porcini salt or dried mushroom powder just a pinch can add some additional zing!

How to Serve It

Serve this mushroom pâté as you would any other pâté! It’s a great appetizer along with crackers, crostini, tomato bruschetta or this bruschetta with pesto. Add it to an antipasto charcuterie board with some oven dried tomatoes.

You could even use leftover pâté as a sandwich spread on some fresh Italian bread or add it to mashed potatoes or this creamy pasta boscaiola.

Storage

Store leftovers of your recipe for mushroom pâté in the refrigerator in an airtight container for 4-5 days.

Mushroom Pate recipe FAQs

What kind of mushrooms are best to use?

While a variety of mushrooms will add the richest flavor with a complex taste, you can use any type of domestic or wild mushrooms you have on hand! Skip using dried mushrooms, though. Fresh white and brown button mushrooms are common mushroom varieties that most likely any grocery store will have on hand. You could also use cremini mushrooms, porcini mushrooms, portobello mushrooms, shiitake or oyster mushrooms.

Can I use low-fat cream cheese instead of regular cream cheese?

Yes, you can use low-fat cream cheese, but the flavor may be slightly different.

Pate in a bowl and some on a piece of bread with bread slices on a wooden board.

Should I sauté my mushrooms first?

You do not need to do that for this raw mushroom pâté. The salty lemon marinade adds so much flavor and helps the mushrooms lose moisture to create a more spreadable texture.

Should I use a food processor for a smoother texture?

You most certainly can but since I finely chop the mushrooms I don’t feel the need to get another appliance dirty. If you are set on this step though, after adding all ingredients and combining them in step 3, add to a food processor and process until desired texture is achieved. I would recommend aiming for a spreadable, well-blended texture that is not perfectly smooth.

Can I make vegan mushroom pate?

Yes, you will just need to substitute the cream cheese for a vegan cream cheese or use blended cashews or even white beans that have been blended until creamy. Taste will change but it will still have a great earthy flavor.

Can I freeze leftovers?

While I never have any leftover mushroom pâté long enough to try freezing it, I don’t think raw mushrooms would thaw well and the cream cheese would change in texture as well. If you try, let me know in the comments!

Mushroom pate offers a delightful and flavorful alternative to a traditional meat-based spread. So, whether you’re seeking a delicious appetizer or a wholesome addition to your meal, mushroom pate could be just what you are looking for! Enjoy.

More Mushroom Recipes

You may enjoy a delicious homemade pasta recipe such as these Creamy Mushroom Ravioli, or how about a Beef and Mushroom Stew or one of our favorite risotto recipes Mushroom Risotto!

Easy Mushroom Pate

Rosemary Molloy

This simple yet flavorful easy mushroom pâté is the perfect spread for any occasion, serve it with crackers, bread or bruschetta. So good!

Prep Time 20

Chilling Time 30

Total Time 50

Course antipasto

Cuisine Italian

Servings cup

Calories 227 kcal

Print Recipe Save

Ingredients

2 cups finely chopped mushrooms (raw)
1 teaspoon salt
½ tablespoon lemon juice
1½ teaspoons olive oil
1-2 sprigs freshly chopped Italian parsley
1-2 dashes oregano
2½ tablespoons cream cheese

Instructions

In a medium bowl combine, chopped mushrooms, salt and lemon juice, stir gently to combine, let sit for approximately 30 minutes.
Drain well and squeeze out excess moisture but do not rinse.
Place back in bowl and add olive oil, chopped parsley, oregano and cream cheese, fold gently to combine. Chill for approximately 30 minutes if desired or even overnight. Serve with crackers, bruschetta or Crusty Italian Bread. Enjoy

Notes