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Mushroom Pate
A Lambert Produce Recipe

Mushroom Pate Recipe

Perfect for spreading on crusty bread or serving with crackers, our Mushroom Pâté is an elegant appetizer that’s sure to impress.





  • 20g dried porcini mushrooms
  • ½ tbsp oil
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 75g mushrooms, chopped
  • 75g chestnut mushrooms, chopped (can substitute enoki, cremini, and zucchini)
  • 1 tbsp chopped fresh thyme, plus extra sprigs to garnish
  • 60ml port
  • Gluten-free crackers or bread (toasted), to serve (optional)


1. Soak the porcini mushrooms in 150ml boiling water for 30 minutes to rehydrate them. Drain, reserving the liquid, and finely chop the mushrooms.

2. In a medium pan, heat the oil over medium heat. Add the shallots and fry for 5 minutes until softened, then add the garlic and fry for an additional minute.

3. Add the chopped fresh mushrooms and thyme to the pan. Simmer for about 10 minutes until the liquid has reduced and the mushrooms have started to brown slightly.

4. Stir in the chopped porcini mushrooms and port. Allow the mixture to bubble until the port has cooked off. Strain the reserved porcini mushroom liquid to remove any grit, then add it to the pan.

5. Continue to cook until almost all of the liquid has evaporated. Season well with salt and pepper, then leave the mixture to cool completely.

6. Transfer the cooled mixture to a blender or food processor and pulse to a rough paste. Transfer to a bowl or jar. Garnish with fresh thyme sprigs and serve the pâté with gluten-free crackers or toasted bread. Store in a sealed jar in the fridge for up to 1 week.