Wild Mushroom Pate

by Edward Daniel
Caption of Wild Mushroom Pate. Image by Edward Daniel (c).

I recently served this at a dinner party and the guests wanted me to publish the recipe. So, here we are…. Wild Mushroom Pate.

Caption of Wild Mushroom Pate. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g coconut oil
  • 2 shallots, chopped
  • 2 cloves (of india)
  • 4 gloves of garlic
  • 100g chestnut mushrooms, sliced
  • 100g shiitake mushrooms, sliced
  • 50g oyster mushrooms, sliced
  • 2tbs sherry vinegar
  • ½ lemon, juice
  • Season to taste


1. Sauté the shallots with the cloves, garlic and mushroom in oil under a medium heat for about 10 minutes, until the shallots and mushrooms soften and reduce in size.
2. Switch off the heat and remove the cloves.
3. Place the shallot and mushroom mixture into a food processor. Roughly chop the mixture.
4. Switch off the processor and add the vinegar and lemon juice and season to taste.
5. The pate is ready to serve.
Top tip – if you are not intending to serve straightway, place into a bowl with cling film on top ensuring no air gets to the pate – this way it will retain its freshness.


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