Mushroom pâté

June 26, 2019 (Last Updated: May 9, 2019)
Mushroom pâté

Serve this when you have friends coming over!

Recipe and styling by Anna Montali

Photograph by Vanessa Lewis

Mushroom pâté

Serves: 4 - 6
Total Time: 25 mins plus extra for chilling


  • 45ml (3 tbsp) butter
  • 30ml (2 tbsp) olive/avocado oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g fresh mushrooms, chopped
  • 60ml (¼ cup) brandy
  • 30ml (2 tbsp) crème fraîche
  • 30ml (2 tbsp) cake flour
  • 45ml (3 tbsp) fresh thyme, plus extra to garnish
  • salt and freshly ground black pepper, to taste
  • fresh brown bread, toasted, to serve



Heat the butter and oil in a large saucepan and sauté the onion and garlic for a couple of minutes. Add the mushrooms and stir to combine. Reduce the heat and cook until the onions and mushrooms are soft, for about 8 minutes.


In a bowl, beat the brandy and crème fraÎche together. 3 Stir the flour and thyme into the mushroom mixture until well combined. Stir in the brandy mixture and bring the mixture to a boil. Season and remove from the heat. Transfer to a bowl, allow to cool and refrigerate for about 30 minutes.


Pour the chilled mixture into the bowl of a food processor and blend until you have a smooth pâté.


Spoon the pâté into ramekins, top with the extra thyme and serve with the toast, sliced into soldiers.

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