Pecan Mushroom Paté

READY IN: 12mins
Recipe by BonnieZ

Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.

Top Review by Midge Plourde

While this was a good spread, it lacked a little something in taste as we all found it a bit bland. I will make this again, but increase the amount of shallots to 2 tablespoons, and add some fresh garlic. Can't wait to make it again, and I will let you know if it turns out alright.

Ingredients Nutrition


  1. In a large skillet melt butter over medium heat and add mushrooms and shallot.
  2. Saute until shallot is tender and mushrooms give up their liquid.
  3. Stir in salt & pepper.
  4. Reserve 1 Tablespoon of the pecans.
  5. In blender or food processor blend remaining pecans until a paste is formed.
  6. Add the mushroom mixture, cream and madeira, blending until smooth.
  7. Spoon into a serving dish and sprinkle with reserved pecans.
  8. Cover and refrigerate at least 2 hours.
  9. Serve with crackers, melba rounds or party rye.

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