Mushroom Pâté on Crusty Artisan Bread

Recipe courtesy of Ashley from The Fresh Beet and Recipe Redux


Traditional pâté is typically made with ground, cooked meat and fat minced or blended into a spreadable paste. This take on a mushroom version reduces the amount of saturated fat and showcases the earthy and velvety characteristics of these friendly fungi.

Makes: 1 1/2 cups


For the Pâté:
4 oz crimini mushrooms, diced
4 oz shiitake mushrooms, diced
1 shallot, diced
3 cloves garlic, diced
3 tbsp white wine vinegar
2 tbsp butter
1/4 cup milk, low fat/fat free
1/8 tsp salt + 1/4 tsp pepper

For the Sandwich:
Slices of bread from any fresh artisan loaf
Mixed greens (baby kale and spinach)
Roasted red peppers, jarred
Thinly sliced onion


Heat a medium sauté pan to medium heat and add butter. Sauté shallot, mushroom and garlic, seasoning with salt and pepper. Add vinegar and cook until soft, and until all liquid has evaporated.

Add mushroom mixture to blender or food processor. Add milk and blend until puréed. Set aside.
Using the same pan you used to cook the mushrooms, toast both sides of bread slices.

Assemble your sandwich: spread the inside of each slice of bread with mushroom pâté. Layer greens, peppers and onions and top with remaining bread slice.


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