Mushroom Pâtè

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“A great hors d'oeuvre to make ahead for entertaining. We serve it on toasted baguettes or water crackers with cracked black pepper. You'll need to refrigerate this for at least 2 hours so plan ahead. Share it with friends - they'll be glad you did. (From Betty Rosbottom's Cooking School Cookbook - Columbus, Ohio).”
1hr 10mins
1 cup

Ingredients Nutrition


  1. (Note - I chop my mushrooms fine by hand but if you like a smoother texture Pinot Princess suggested that you use your food processor).
  2. Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.
  3. When it is hot, add the chopped mushrooms and sautè 2 to 3 minutes,.
  4. Add the garlic and the 1/4 cup scallions (white part of green onion) and sautè 1 minute more.
  5. Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.
  6. Let the mushroom mixture cool to room temperature.
  7. In a mixing bowl, combine the cream cheese and the remaining 2 tablespoons of butter (I use low-fat cream cheese and do not add this extra butter).
  8. Add the cooled mushroom mixture, 2 Tablespoons of the mixed chives (or green onions tops), salt and pepper; mix well.
  9. Put mixture into a 1-cup decorative bowl or crock.
  10. Cover with plastic wrap and refrigerate at least 2 hours.
  11. This can be prepared up to one day ahead.
  12. To serve, sprinkle the patè with the remaining Tablespoon of chopped chives or green onion tops.
  13. Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).

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