Mushroom Pâté

Here’s a useful recipe to have on hand as we move into prime mushroom foraging season in BC. It is taken from Mushrooms, the first in a series of lovely handbooks put out by River Cottage.



250g mushrooms

30g butter

3-4 garlic cloves, peeled and crushed

250g cream cheese

salt and pepper to season


Clean and trim the mushrooms, then chop them finely. Heat the butter in a large pan over medium heat. Drop in the mushrooms and garlic and saute for 10 minutes and leave to cool. Blend the mushrooms and cream cheese in a food processor until smooth. Season to taste then leave to cool. Serve in generous dollops on crostini or toast.


Mushrooms: River Cottage Handbook No. 1, by John Wright, published by Bloomsbury, 2007.

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