This mushroom pate is easy to whip up for parties and is a great vegetarian option on your table. It is an elegant gluten-free recipe that is suitable for celiacs or those following a gluten-reduced diet.

And hey! This recipe is full of mushrooms. What better way to celebrate National Mushroom Day, this Monday, October 15, than by whipping up some mushroom pate!

(Looking for a classic pate? Check out my Perfect Party Pate, here.)

Prep time: 5 -10 minutes; Cook time: 15 minutes + 4+ hours chilling time; Serves: 2 1/2 cups

What you need:

• 1 lb of mushrooms, sliced (I used 8 oz of cremini and 8 oz of white)
• 1 medium-sized shallot, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2-3 sprigs fresh thyme (remove from the stalk, about 1/2 tsp)
• 4 leaves sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp fresh pepper
• 1 tbsp + 1/2 tsp brandy
• 1 cup ricotta
• parsley or chopped chives for garnish

What you do:

• In a large frypan, add butter over medium-high heat
• When butter is melted, add chopped shallots and garlic

• Cook until soft, about 1 minute

• Add the mushrooms and cook, about 10 minutes (you can tell they’re cooked when they’ve released all their liquid and then the liquid has been reabsorbed)

• Add the sage and thyme, salt and pepper

• Add 1 tbsp brandy

• Stir and cook until absorbed (about 30 seconds)

• Remove from heat and let sit 10 minutes to cool
• In a food processor, add the ricotta

• Add the mushroom mix

• Puree until smooth, pausing to scrape up the sides occasionally and taste, adjust salt and pepper as necessary

• Add 1 tsp of brandy to mushroom mix

• Puree
• Scrape into container(s) and refrigerate to set about 30 minutes to overnight

• Garnish with parsley or chives

• Serve

• Great for a party!

• Enjoy!

• Happy National Mushroom Day!

• Your vegetarian/gluten-free/celiac friends will thank you!

Yield: 2 1/2 cups

Mad about Mushroom Pate

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 30 minutes

An easy vegetarian, gluten-free and celiac appropriate mushrooms pate, perfect for parties or groups! A great appetizer!

Print

Ingredients

• 1 lb of mushrooms, sliced (I used 8 oz of cremini and 8 oz of white)
• 1 medium-sized shallot, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2-3 sprigs fresh thyme (remove from the stalk, about 1/2 tsp)
• 4 leaves sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp fresh pepper
• 1 tbsp + 1/2 tsp brandy
• 1 cup ricotta
• parsley or chopped chives for garnish

Instructions

1. In a large frypan, add butter over medium-high heat
2. When butter is melted, add chopped shallots and garlic
3. Cook until soft, about 1 minute
4. Add the mushroom and cook, about 10 minutes (you can tell they are cooked when they have released all their liquid and then the liquid has been reabsorbed)
5. Add the sage and thyme, salt and pepper
6. Add 1 tbsp brandy
7. Stir and cook until absorbed (about 30 seconds)
8. Remove from heat and let sit 10 minutes to cool
9. In a food processor add the ricotta
10. Add the mushroom mix
11. Puree until smooth, pausing to scrape up the sides occasionally and taste, adjust salt and pepper as necessary
12. Add 1 tsp of brandy to mushroom mix
13. Puree
14. Scrape into container(s) and refrigerate to set about 30 minutes to overnight
15. Garnish with parsley or chives
16. Serve
17. Great for a party!