Mushroom Pate with Walnut Toast

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“This was in the Better Homes and Gardens Twelve Days of Christmas Special. I made it for New Years Eve and it was a huge success.. Served with the walnut toast, it is an excellent appetizer. Perfect with a pre-dinner drink. The magazine suggested it might be a good gift, but I didn't try it that way.”
2 cups

Ingredients Nutrition


  1. Clean mushrooms with a damp paper towel.
  2. Do not put them anywhere near water.
  3. Trim stalks if necessary.
  4. Slice thinly.
  5. Heat half of the butter in a heavy duty saucepan.
  6. Once foaming, add half of the onion and garlic.
  7. Saute until onions are slightly golden.
  8. Add half mushrooms, brandy and rosemary.
  9. Cook over medium heat until most of the brandy has evaporated and the mushrooms have a nice brown colour.
  10. Remove and set aside.
  11. Repeat with remaining, butter, onions, garlic, mushrooms, brandy and rosemary.
  12. Place mushroom mixture, nutmeg and seasoning in a food processor.
  13. Blitz until it becomes a smooth paste.
  14. Spoon into dishes or jars.
  15. Chill quite well before use.
  16. For the Walnut Toast: Preheat oven to 180C Remove crust from bread.
  17. Roll out bread with rolling pin until thin.
  18. Slice each piece into 3 sections.
  19. Brush each piece with butter on both sides.
  20. Place in a single layer on a baking tray lined with foil.
  21. Sprinkle with the walnuts and salt.
  22. Bake for 15 minutes or until golden and crisp.

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