Wild Mushroom Pate Recipe

Through this piece we’re going to be taking a deep dive into one of our absolute favourite autumn treats, Wild Mushroom Pate.

So we spend the whole mushroom season hunting and looking for fantastic edible wild mushrooms, sometimes my walk will last 3 hours through the most pristine ancient woodland and I’ll find absolutely nothing. Apart from having a lovely day out walking in the woods, I’ve come home empty-handed.

However, there are other days when I’ll nip out to walk the dog through a local park for 30 minutes and come home with an absolute glut of wild mushrooms. So unexpected were they that I didn’t take a basket and have had to fill my bob hat, pockets and empty dog poo bags with my finds.

On those fantastic occasions, I have to quickly think up ways to utilise the glut of mixed wild mushrooms and this Wild Mushroom Pate recipe is perfect for just that. I can make as big a batch as I like, spoon it into smaller pots and freeze for when I have a day of walking and find no mushrooms.

I can utilise a complete mix of wild mushrooms in this recipe from Boletes to ink caps – for help identifying Wild Mushrooms there are mushroom identification guides right here.

This Wild Mushroom Pate is deep and full of flavour, it benefits, as many pates do, with the addition of plenty of seasoning. I often enjoy it with a glass of red wine and some toasted sourdough.

Watch our Horse Mushroom Pate Recipe Video Here

Ingredients:

• 250g of wild mushrooms (Porcini, Boletes, Blewits, Parasol, ink caps, wax caps, they can all go in)
• 35g of butter
• 2 shallots finely diced
• 4 garlic cloves chopped fine
• 300g of cream cheese
• Plenty of Seasoning

Method for Cooking the Mushroom Pate:

1. Clean up the mushrooms and chop roughly.
2. In a heavy saucepan take the butter and melt then add in the mushrooms and raise the temperature and fry until soft.
3. About 10 minutes should have passed and now add in the shallots and garlic and cook for a further 10 minutes.
4. Add the zest of a lemon and the juice as well as the leaves from 2 sprigs of thyme. Mix together, season and set aside to cool once it tastes good.
5. Once cooled in a blender add the cream cheese and the mushroom mix and blitz until desired smoothness.
6. I will place it into a flip-top Kilner and allow to set in the fridge in a few hours.
7. Generally I have it ready for my toast as a snack with some toasted walnuts and maybe a pickle.

It also freezes really well for those times you have a glut of wild mushrooms.