Mushroom Pâté Crostini
Rich, earthy mushroom spread on crisp toasts - an elegant vegetarian option
Ingredients
- 1 lbcremini mushrooms(roughly chopped)
- 0.5 ozdried porcini mushrooms
- 4 tbspbutter(divided)
- 1 largeshallot(minced)
- 3 clovesgarlic(minced)
- 0.25 cupdry sherry
- 2 tbspfresh thyme leaves
- 4 ozcream cheese(softened)
- 1 tspkosher salt
- 1baguette(sliced and toasted)
- fresh thyme sprigs(for garnish)
📝 Make Ahead
Pâté improves with time. Make up to 5 days ahead. Cover surface with plastic wrap to prevent darkening.
Instructions
- Soak dried porcini in 1/2 cup hot water for 20 minutes, then drain and chop
- Melt 3 tablespoons butter in large skillet over medium-high heat
- Add cremini mushrooms and cook without stirring until browned, about 5 minutes
- Stir and continue cooking until deeply golden and moisture has evaporated
- Add shallot, garlic, and porcini, cook 2 minutes
- Add sherry and scrape up any browned bits
- Cook until liquid evaporates
- Transfer to food processor with thyme, cream cheese, remaining butter, and salt
- Process until smooth, scraping down sides as needed
- Transfer to serving bowl and refrigerate at least 2 hours
- Serve with toasted baguette slices, garnished with thyme
💡 Pro Tips
Don't crowd the mushrooms - cook in batches if needed. Browning is essential for flavor. The sherry adds depth; dry vermouth works too. Process until very smooth for elegant texture. The pâté firms as it chills. Let sit at room temperature 15 minutes before serving for best spreadability.
📜 History
Mushroom pâté emerged as a vegetarian alternative to traditional liver pâtés in the 1970s and 80s. The deep browning of mushrooms creates umami richness that rivals meat, while dried porcini add concentrated earthy flavor. This preparation has become a holiday entertaining standard for vegetarian guests.