Mushroom Pâté Crostini
Rich, earthy mushroom spread on crisp toasts - an elegant vegetarian option
- 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)
Pâté improves with time. Make up to 5 days ahead. Cover surface with plastic wrap to prevent darkening.
- 1Soak dried porcini in 1/2 cup hot water for 20 minutes, then drain and chop
- 2Melt 3 tablespoons butter in large skillet over medium-high heat
- 3Add cremini mushrooms and cook without stirring until browned, about 5 minutes
- 4Stir and continue cooking until deeply golden and moisture has evaporated
- 5Add shallot, garlic, and porcini, cook 2 minutes
- 6Add sherry and scrape up any browned bits
- 7Cook until liquid evaporates
- 8Transfer to food processor with thyme, cream cheese, remaining butter, and salt
- 9Process until smooth, scraping down sides as needed
- 10Transfer to serving bowl and refrigerate at least 2 hours
- 11Serve with toasted baguette slices, garnished with thyme
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.
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.