Mushrooms, onions, garlic, butter, and cream come together in this homemade pâté to create a smooth, creamy spread with a rich mushroom flavor. It’s perfect for fresh bread, toasted baguette, or as a quick snack.
Preparation is simple: first, sauté the mushrooms with a fragrant base, simmer briefly with cream, then blend until smooth. You can serve the finished pâté right away or fill sterilized jars and preserve them by boiling for 15 minutes.
What You’ll Need
- mushrooms, cut into small pieces,
- 1/3 of a stick of butter,
- onion, finely chopped,
- garlic, pressed,
- oil,
- salt and pepper to taste,
- caraway seeds,
- mushroom seasoning,
- 1/2 cup of cream.
The original recipe, apart from butter and cream, does not specify exact amounts, so adjust according to the quantity of mushrooms and your desired consistency.
Step-by-Step Preparation:
1. Preparing the mushrooms: Clean the mushrooms and cut them into small pieces. This helps them cook evenly in the pan, soften quickly, and makes blending to a smooth consistency easier after cooking.
2. Preparing the onion and garlic: Peel and finely chop the onion, peel and press the garlic. Heat oil in a pan, add a third of the butter, and wait until the butter melts.
3. Sautéing the base: Add the chopped onion and pressed garlic to the hot fat. Sauté over medium heat until the onion turns translucent and the garlic releases its aroma. Be careful not to burn the garlic.
4. Adding the mushrooms: Add the chopped mushrooms to the sautéed onion and garlic. Season with salt, pepper, caraway seeds, and a bit of mushroom seasoning, and mix everything well.
5. Sautéing the mushrooms: Continue to sauté the mushrooms until they soften and start to release their juices. Stir occasionally to ensure they heat evenly and combine well with the onion base and spices.
6. Simmering with cream: Once the mushrooms are well sautéed, add half a cup of cream. Let the mixture simmer briefly so all the flavors blend and the mushroom base becomes smoother and creamier.
7. Blending: Remove the cooked mixture from the heat and let it cool slightly. Then blend it with a stick blender until smooth. If you prefer a pâté with more texture, you can leave a few small pieces of mushroom.
8. Filling the jars: Spoon the finished mushroom pâté into sterilized jars. Seal the jars carefully so they are ready for preserving.
9. Preserving: Place the sealed jars into boiling water and preserve for 15 minutes. Then carefully remove and let them cool. The pâté can also be served fresh on bread or toasted baguette.
How to Serve Mushroom Pâté
This pâté tastes best on fresh bread or crunchy toasted baguette. When serving, you can garnish it with fresh chives or parsley for extra color and a fresh herbal aroma.
How to Enhance the Mushroom Flavor
Along with caraway and mushroom seasoning, you can also add a little thyme or rosemary. Use herbs sparingly so they don’t overpower the natural mushroom flavor.
Final Tip
If you want to change up the flavor and texture, try adding sautéed bacon or finely chopped nuts. Add bacon or nuts to taste and according to the amount of pâté.
