Mushroom Pate

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“This is a delicious vegetarian pate. Easy to make too. Requires overnight refrigeration.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 340 degrees F.
  2. Butter a 9 x 5 x 2 ½ inch glass loaf pan.
  3. In a very large skillet, heat butter over medium-high heat until foam subsides and saute onion, scallion, celery and garlic, stirring, for 6 minutes, or until vegetables are softened and lightly golden.
  4. Increase heat to high and add mushrooms in batches, stirring after each addition to combine.
  5. Add walnuts, basil, thyme, oregano, rosemary and salt and pepper and cook until all liquid is evaporated.
  6. Stir in cream cheese and combine well.
  7. Remove from heat and let cool slightly.
  8. Puree in processor until smooth (in 2 batches if necessary).
  9. Add breadcrumbs and eggs and puree until smooth.
  10. Pour into prepared pan.
  11. Wrap pan completely in wax paper and foil and bake for 1 ½ hours.
  12. Let cool slightly (do not unwrap) and chill overnight.
  13. Discard paper.
  14. Run a thin knife around edges of pan and invert onto serving dish.
  15. Serve with crackers.

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