RECIPES DIPS AND... VEGETARIAN

Vege-Tastic Mushroom Pâte

Vege-Tastic Mushroom Pâte

Summary

Servings 10 (as dip)
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

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Ingredients

  • 300 g Mushrooms variety of your choice
  • 2 tbsp Butter
  • 2 tsp Garlic minced
  • 200 g Cream Cheese
  • 0.3 cup Fresh Parsley
  • 1/4 tsp Salt or more, to taste
  • 1/4 tsp Black Pepper or more, to taste

Nutrition Information

Qty per
104g serve
Qty per
100g
Energy 402.5921kcalcal 387.15804455386kcalcal
Protein 2.5682195402299gg 2.4697624597711gg
Fat (total) 43.81315862069gg 42.133506388512gg
 - saturated 27.582845977011gg 26.525410487911gg
Carbohydrate 2.4322316091954gg 2.3389878582272gg
 - sugars 1.5885206896552gg 1.5276220371444gg
Dietary Fibre 0.54765gg 0.52665490231905gg
Sodium 3185.6544mgmg 3063.5269001265mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’re looking for a meat-free alternative to your favourite fancy spread, this Vege-Tastic Mushroom Pâté could be just what you’re looking for. As a kid I loved pâté, but I admit that over the years the thought that it contained lived (it doesn’t always, but still) did turn me off a little. When I became vegetarian that fancy pâté was one of the foods I missed, particularly at dinner parties.

Well, no more. Now I have this great mushroom pâté recipe that is totally vegetarian, and totally delicious. Throw it together for your next dinner party, the mixture can absolutely be frozen and is a crowd-pleaser for sure!

Vege-Tastic Mushroom Pâté | Stay At Home Mum

Method

  1. Warm a heavy based frying pan over medium heat. Melt the butter in the pan.

  2. Once melted, add the mushrooms and garlic, stirring for about 10 minutes or until the mushrooms have released their water and the mixture is fragrant.

  3. Pop the mushroom mixture into the food processor and blend until smooth. Add the cream cheese and blend again. Stir through the parsley and add salt and pepper to taste.

  4. Leave to cool, and refrigerate for at least one hour to allow the flavour to develop. Serve on crackers, or toasted bread topped with spring onions.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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