Wild Mushroom Paté

Wild Mushroom Paté

One of my favorite get-togethers is an annual pot-luck which rolls around the Sunday after every Thanksgiving. Friends bring Thanksgiving leftovers or invent a dish based on random refrigerator leftovers. The results are delicious, if not sometimes, amusing.

Last year I had plenty of turkey and cranberry relish which I wrapped in flatbread then cut into pinwheels. This year I’ve been diligently using up my leftovers (see Turkey Cobb Salad and Turkey Tetrazzini) for daily dinnerFeeds.

I do have leftover baby bella mushrooms, dry wild mushrooms in my pantry, shallots and cream cheese. A savory spread seems in order. I have a slightly stale loaf of artisan bread that I can use as a bowl. I love edible bowls, especially since there is no concern about remembering to take the dish home. I doubled the following recipe to have a heaping serving for the 6-inch round loaf of bread. All that’s left is snatching the dip away from my daughter.

Wonderful served with Basic Crostini, which can be made and stored several days in advance.

Recipe: Wild Mushroom Paté


  • 1/2 ounce ((1/4 cup) dried wild mushrooms, such as morels, chanterelles
  • 1/4 cup dry sherry
  • 2 tablespoons unsalted butter
  • 1 large shallot (1/8 cup)
  • 1 teaspoon fresh thyme or rosemary, plus additional sprigs for garnish, optional
  • 8 ounces mushrooms, white button or baby bella, wiped clean and thinly chopped
  • 1/2 cup sliced blanched almonds
  • 4 ounces cream cheese, room temperature


  1. Rehydrate mushrooms in sherry adding just enough hot water to cover if necessary. Soak until tender, 30 minutes to 1 hour. When mushrooms are tender, drain and chop coarsely. Reserve soaking liquid.
  2. Sauté shallot in butter 2 minutes then add sliced fresh and chopped wild mushrooms to pan. Add the soaking liquid avoiding accumulated sediment at the bottom. Over high heat, cook an additional five minutes or until liquid is almost evaporated, adding fresh thyme, if using, during the last minute of cooking time.
  3. Coarsely chop almonds and combine with mushrooms and cream cheese. The warm mushrooms will soften the cream cheese making it easy to thoroughly combine. Season to taste with kosher salt and freshly ground pepper.
  4. Refrigerate until firm, at least 12 hours. Garnish with herb sprigs and sliced almonds, if desired. This paté will keep, refrigerated, several days. Serve with bread or crackers.

Active time: 45 minutes

Time to “set” paté: 12 hours

Number of servings (yield): 6-8 appetizer servings

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Cold appetizers"

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