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Home » Recipe Type » Sauces, Dips & Frostings » Mushroom Cream Cheese Spread

Mushroom Cream Cheese Spread

By: Rosemary Published: May 12, 2023 Updated on: May 12, 2023

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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.

Mushroom pate in a white bowl.

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.

Table of Contents

  • What is a Pâté? 
  • Mushroom Pâté Recipe Ingredients
  • Variations
  • How to Make Mushroom Pâté
      • Never Miss a Recipe!
  • Recipe Tips
  • How to Serve It
  • Storage
  • Mushroom Pate recipe FAQs
  • What kind of mushrooms are best to use? 
  • Can I use low-fat cream cheese instead of regular cream cheese?
  • Should I sauté my mushrooms first? 
  • Should I use a food processor for a smoother texture? 
  • Can I make vegan mushroom pate?
  • Can I freeze leftovers?
  • More Mushroom Recipes
  • Easy Mushroom Pate
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

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.
Ingredients for the recipe.

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. 

Draining the mushrooms in a sieve.
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    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.

    Pate on a slice of 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.

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

    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!

    Mushroom pate on a piece of bread.

    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!
    4.44 from 16 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Chilling Time 30 minutes mins
    Total Time 50 minutes mins
    Course antipasto
    Cuisine Italian
    Servings 1 cup
    Calories 227 kcal

    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

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

    Nutrition

    Calories: 227kcalCarbohydrates: 10gProtein: 8gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 37mgSodium: 2450mgPotassium: 685mgFiber: 2gSugar: 5gVitamin A: 589IUVitamin C: 8mgCalcium: 60mgIron: 1mg
    Keyword easy mushroom appetizer, mushroom pate, mushroom spread
    Tried this recipe?Let us know how it was!

    Updated from August 10, 2016.

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      Appetizers, Appetizers & Snacks, Christmas, Easter, Fall/Winter, Grilling & BBQ, Holiday Appetizers & Side Dishes, Sauces, Dips & Frostings, Summer, Thanksgiving, Vegetables

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      1. Usama says

        July 19, 2023 at 9:26 pm

        5 stars
        Compliments and best regards.

        Reply
        • Rosemary says

          July 19, 2023 at 10:54 pm

          Hi Usama, thanks glad you like it. Take care!

          Reply
      2. Trisha says

        December 21, 2022 at 6:57 pm

        Looks great! Did you cook the mushrooms before adding them to the lemon and salt? For how long should we cook the mushrooms?

        Reply
        • Rosemary says

          December 21, 2022 at 8:01 pm

          Hi Trisha, no the clean mushrooms are not cooked, they are raw. Chopped quite small. Hope that helps. Take care.

          Reply
      3. Leanne says

        October 18, 2021 at 11:00 pm

        Just wondering, how long would this last in the fridge?

        Reply
        • Rosemary says

          October 19, 2021 at 12:52 pm

          Hi Leanne, it should keep for up to 3-4 days refrigerated. Covered well in plastic or in an airtight container. 🙂

          Reply
      4. Mary Beth says

        August 6, 2018 at 6:20 pm

        5 stars
        I had some “foodies” over for appetizers and they all requested the mushroom dip recipe! I will definitely make this again!!

        Reply
        • Rosemary says

          August 6, 2018 at 9:03 pm

          Hi Mary Beth, thanks so much so glad the “foodies” enjoyed it. Have a great week. 🙂

          Reply
      5. heena says

        June 1, 2018 at 5:57 am

        So basically you didnt cook the mushrooms or you did?

        Reply
        • Rosemary says

          June 1, 2018 at 7:30 am

          Hi Heena, yes but the mushrooms basically cook with the addition of the lemon and salt. Hope that helps.

          Reply
      6. Marisa Franca @ All Our Way says

        August 12, 2016 at 10:14 am

        5 stars
        Looks and sounds delicious , Rosemary! We always have mushrooms in our home. This would be great for our next family gathering.

        Reply
        • Rosemary says

          August 14, 2016 at 3:39 pm

          Thanks Marisa, let me know what you think! Happy Sunday.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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