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Vegetarian or not, you will love this Pâté with Portbello mushrooms

Posted on March 7, 2011 by in vegetarian

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Pâté with mushrooms is not what our forefathers had in mind when they defined  the word “Pâté” as a mixture of ground meat and fat minced into a spreadable paste. They were thinking more in terms of pork, game,beef, goose or chicken liver and let’s not forget the piece de resistence Pâté de foie gras, made from the fattened livers of geese.
To stay in line with our decision to join the Meatless Monday group, I had to challenge our fore fathers somewhat and make this very “meaty” Mushroom Pâté.

I am rather ashamed to say that up until last year my knowledge of mushrooms was somewhat challenged and whenever a recipe called for mushrooms, I would just assume that it was button mushrooms that the recipe asked for. When I was asked to do develop a series of recipes for Delifunghi, I was absolutely astounded to see the likes of enoki, shiitake, oyster, chanterelle, portebello, each with their own unique flavor, texture and cooking possibilities. Did you know that even the very expensive truffle is also part of the mushroom family?
To me, the mushroom that stood out from the rest of the mushroom crowd was the portebello or the portabella. After I had my first taste it came as no surprise to me that  this mushroom is sometimes referred to as the vegetarian’s meat. I just fell in love with its meaty, almost steak-like” texture, I just couldn’t resist making a Mushroom burger and my family could not believe they were not having meat at all. After that, I tried, Spaghetti and (Meatballs)Mushroom balls, Meat(no mushroom) loaf and then I tried this Mushroom Pâté, man it was all so good! (All recipes which I will share with you on Meatless Mondays to come) I know there are some of you who might be a tad intimidated to use all the exotic mushrooms, but fear not, it is not at all difficult, there are just a few things you should know.

How to buy and store Portebello Mushrooms

Choose the solid, plump mushrooms, the limp an dried out ones are not good to eat anymore. If they are at all slimy, they should be thrown away. The mushrooms should have a rich earthy smell.
Remove the mushrooms from their plastic punnet and place them on an open tray, cover with a paper  towel and leave in the fridge for op to 6 days. You can also place them in a paper bag. I had a special little cardboard box in my fridge whilst I  was busy with the development.

How to cook Portebellos

Grilling – Brush the mushroom with olive oil or melted butter, season with your favorite spice and grill for 5 minutes on each side under a hot grill.

Saute – Heat some butter or olive oil in a skillet, slice the mushrooms in slices and saute until tender.Remember the longer you cook the mushroom, the meatier it becomes.

Roasting –Preheat oven to 220C(425F) Brush with melted butter or olive oil and roast in the oven for 20-25 minutes.

Pâté with Portebello Mushrooms


250gr Mixed Punnet Mushrooms
1 tbsp Olive oil
½tsp smoked paprika
Zest/ juice of 1 lemon
250gr cream cheese
Clean and slice mushrooms. Heat olive oil in pan, add smoked paprika and mushrooms and sauté until  the mushrooms are cooked. Cool slightly. Add mushrooms and all other ingredients into a blender and pulse until you have a nice rustic pate. If you prefer a smooth pate, pulse until desired consistency! Serve with toasted ciabatta

Two other favorite Pâté recipes, that you might want to try!
(click on Pictures for the recipes)


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14 Responses to “Vegetarian or not, you will love this Pâté with Portbello mushrooms”

  1. Junglefrog 7 March 2011 at 9:38 am #

    I love mushrooms. Any type of mushroom really but I've never tried making them into a pate which sounds delicious!!

  2. Ishay 7 March 2011 at 1:22 pm #

    Hello!These mushrooms certainly look meaty. Really like the background you've used.

  3. sam 7 March 2011 at 2:33 pm #

    I love mushroom pate and this looks fanatstic. I like the idea of smoked paprika

  4. bellini valli 7 March 2011 at 3:03 pm #

    Who needs meat when you add some meaty mushrooms into the equation.

  5. That Girl 7 March 2011 at 7:36 pm #

    Sometimes meat pates can be a little rich for me, so this sounds like a nice alternative.

  6. Pam 7 March 2011 at 9:30 pm #

    I don't like liver pate but I am certain I would love this one. It looks fantastic Nina.

  7. Marisa 7 March 2011 at 9:49 pm #

    You have me convinced! I agree with some of the other commenters, this is a nice alternative to the sometimes very heavy meat based pates. Love the touch of paprika too.

  8. Jenn @leftoverqueen 7 March 2011 at 11:53 pm #

    I love this! I have had mushroom pates before and they are wonderful! I love the paprika in yours!

  9. SavoringTime in the Kitchen 8 March 2011 at 1:06 am #

    This sounds wonderful and I can't wait to try it! Looking forward to your other mushroom recipes too.

  10. Juliana 8 March 2011 at 1:38 am #

    Yummie, this pate with mushroom looks delicious…will go just right with my ciabatta 🙂 Hope you have a wonderful week ahead Nina.

  11. thecompletecookbook 8 March 2011 at 7:17 am #

    What an outstanding pate – fabulous!
    🙂 Mandy

  12. Jan 9 March 2011 at 3:55 pm #

    Oooh yummy yum yum!

  13. Yash 4 April 2011 at 2:15 pm #

    I am an Indian vegetarian which means that I eat no meat whatsoever – i.e. no meat, no fish, no eggs. I absolutely love mushrooms and come up with inventive ways of serving and eating them – so thanks for this lovely receipe


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