Prep 5 mins
Cook 10 mins
This is a *very* simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all previous generations, but now out of favor due to health concerns.
- 1⁄4 cup olive oil
- 1 medium onion, finely chopped
- 1 lb fresh mushrooms, sliced thinly
- 1 egg, hard boiled
- salt and pepper, to taste
- Saute onion in olive oil until soft.
- Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.).
- Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
- Season to taste with salt and pepper.
- Chill and serve cold, with good bread alongside.
i reduced the oil to about 1.5 Tbs and replaced the egg with 3 Tbs light cream cheese. also added 2 cloves garlic and about 1 tsp each of dill, oregano, and basil. kind of a mix of several mushroom pate recipes but i'm liking it!
This is really a nice appetizer. I made as written. Chilled overnight in a mold and turned out onto a plate just before serving with crackers. The slightly caramelized onions give this a nice flavor.
Delicious! We enjoyed this on crusty ciabatta rolls with a simple cucumber and tomato salad. In step one, I added 2 cloves of finely minced garlic to the onions; in step three, I added 1/2 teaspoon of thyme and 1/4 cup of chopped walnuts. The pate was moist and wonderfully flavoursome. Thanks, Susiecat too, for another great recipe! And it's super easy and quick to make!