Mushroom Pate

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.
- Ready In:
- 15mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Susiecat too
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@Susiecat too
Contributor
"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."
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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!
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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.