If you’re a mushroom lover, this recipe is right up your alley. This mushroom pâté pairs beautifully with a glass of 2022 Pinot Noir—the earthy flavors of the mushrooms are a perfect match. The combination of mild white mushrooms and the rich, intense taste of porcini creates a delicious balance.
Adding fresh parsley and a splash of lemon juice brings a brightness that keeps the mushroom flavors from becoming too heavy. While dried porcini mushrooms are widely available at most grocery stores, they can be a bit pricey. If needed, you can easily substitute with white mushrooms or Baby Bella mushrooms, and it will still taste amazing!
Ingredients:
- ½ ounce dried porcini mushroom
- ½ pound button mushroom, halved
- 1 ½ tablespoons unsalted butter
- 1 large shallot, minced
- 1 garlic clove, minced
- Salt & Pepper
- 1 tsp minced fresh thyme
- 1 ounce cream cheese
- 1 tablespoon cream
- ½ tablespoon minced fresh parsley
- ½ to ¾ teaspoon fresh lemon juice
Directions:
- Microwave ½ cup of water and the porcini or Baby Bella mushrooms for about 1 minute. Let them sit for about 5 minutes until softened. Drain the mushrooms, reserving the liquid, then place them in a food processor and chop finely until all the pieces are small.
- Melt the butter in a skillet over medium heat. Add shallots and salt, cooking until softened, for about 3 to 5 minutes. Add the garlic and thyme, stirring for about 30 seconds. Stir in the chopped mushrooms and cook, stirring occasionally, until the liquid is released, and they begin to brown, for about 10 minutes.
- Add the reserved mushroom liquid and cook until it’s almost evaporated. Remove from heat and stir in the cream cheese, heavy cream, parsley, and lemon juice. Season with salt and pepper to taste. Transfer the mixture to a small bowl, cover with plastic wrap, and chill for at least 2 hours. Let it come to room temperature before serving with your favorite crackers.
