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Dried Mushroom Pâté : a gluten free vegan appetizer

Cathy's Lab - a slice of science pie for the mushroom minded

- Cathy Scott is Chief Science Officer at Everything Mushrooms; she handles all the mycelium! Cathy is also a tremendous cook and dedicated fungal fanatic. This little slice of our web space is dedicated to Cathy's experiments, recipies, and mushroom musings. Be sure to check this page regularly for updates on some of the exciting things happening "behind the scenes" in Cathy's Lab at Everything Mushrooms.


- posted December 12, 2012 

If you need a flavorful and healthy dish, mushrooms are the answer! High in protein, vitamins and minerals mushrooms will satisfy appetites without the heavy calories. I made this pâté with both shiitake and morel mushrooms. Friends and family liked both versions but the strong earthy flavor of the shiitakes is more reminiscent of traditional liver pâté. All the same, I believe this pâté recipe can be adapted to almost any edible dried mushrooms. 

  • 2 oz dried mushrooms
  • 2 cups water at a simmer
  • 1 small onion
  • 4T olive oil
  • 2 garlic cloves minced
  • 1/2c dry sherry, cognac, Armagnac or brandy
  • 1t salt
  • 1/2t Saracha or Tabasco hot sauce
  • 1/4t grated nutmeg
  • 1t dry mustard
  • 2T truffle oil
  • 2 sage leaves
  • 1t thyme
  • 2T chopped parsley
  • salt and pepper to taste

Soak mushrooms in hot water for 15 minutes, strain mushrooms and save soaking liquid (be careful to discard the dirt or grit that collects at the bottom of the liquid). To a food processor add soaked mushrooms and the onion - pulse a few times until mushrooms and onion are roughly chopped. Stir fry mushrooms in olive oil on high heat for 4-5 minutes, add garlic and sherry and allow alcohol to cook off for 1-2 minutes. Return mixture to the food processor add salt, mustard, nutmeg, hot sauce, salt, truffle oil, sage, thyme and 3/4ths of the chopped parsley. Process until smooth, add reserved soaking liquid as needed to achieve a smooth pâté consistency. Transfer to terrine and garnish with remaining parsley and serve with toasted baguette slices or crackers. The pâté will keep in the refrigerator, well covered, for 3 to 4 days.

bowl-of-mushrooms.jpg pate.jpg