Creamy Mushroom Pâté with Ricotta Recipe

Introduction

Mushroom pâté is a delicious and creamy spread that brings the rich, earthy flavors of mushrooms to your table. This easy-to-make recipe combines sautéed mushrooms with ricotta for a smooth, savory treat perfect for crackers or fresh bread.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound (453 grams) mushrooms, cremini, roughly chopped
• 3 ounces (85 grams) shallot, finely chopped
• 1 garlic clove, grated
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 sprig fresh rosemary, finely chopped
• 1 cup (8 ounces/226 grams) ricotta

Instructions

1. Step 1: Heat the olive oil in a large sauté pan over medium heat until it starts to slightly ripple. Add the mushrooms in a single layer without crowding the pan. Cook, stirring occasionally, until they begin to brown.
2. Step 2: Add the chopped shallots to the pan and sauté for 3-4 minutes until they start to soften.
3. Step 3: Stir in the grated garlic, chopped rosemary, salt, and black pepper. Cook for an additional 2 minutes, then remove the pan from heat and let the mixture cool for 10 minutes.
4. Step 4: Transfer the cooled mushroom mixture to a food processor. Add the ricotta and blend until smooth. Taste and adjust seasoning if needed.
5. Step 5: Spoon the pâté into ramekins or a container with a lid. Refrigerate for at least 30 minutes to allow it to set before serving.

Tips & Variations

• Use a wide pan to ensure mushrooms cook evenly without steaming, which helps develop a deeper flavor.
• Swap ricotta for cream cheese or mascarpone for a richer texture.
• Add a splash of white wine when cooking mushrooms for an extra layer of taste.
• Garnish with fresh herbs or a drizzle of truffle oil to elevate the pâté.

Storage

Store the mushroom pâté in an airtight container in the refrigerator for up to 1 week. When ready to serve, you can bring it to room temperature or enjoy it chilled. If thicker consistency is desired after refrigeration, let it sit out for 15-20 minutes before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini with button, shiitake, or porcini mushrooms for different flavors and textures. Just adjust cooking time as needed.

Is this pâté suitable for vegans?

This recipe includes ricotta, which is dairy, so it’s not vegan. However, you can try using a plant-based ricotta alternative or silken tofu to make a vegan version.

Creamy Mushroom Pâté with Ricotta Recipe

Print Recipe

★★★★★

5 from 118 reviews

This creamy Mushroom Pâté combines sautéed cremini mushrooms, shallots, garlic, and fresh rosemary blended smoothly with ricotta for a rich, savory spread. Perfect as an appetizer on crackers or toasted bread, it offers earthy flavors with a light, creamy texture that sets beautifully after chilling.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: About 1¼ cups (serves 6 as appetizer) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound (453 grams) cremini mushrooms, roughly chopped
• 3 ounces (85 grams) shallot, finely chopped
• 1 garlic clove, grated
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 sprig fresh rosemary, finely chopped
• 1 cup/8 ounces (226 grams) ricotta cheese

Instructions

1. Heat the Oil: In a large sauté pan over medium heat, add the olive oil and heat it until it begins to ripple slightly, indicating it’s hot and ready.
2. Sauté Mushrooms: Add the roughly chopped mushrooms to the pan, spreading them in a single layer to avoid overcrowding. Cook, stirring occasionally, until the mushrooms start to brown and release their moisture, about 7-10 minutes.
3. Add Shallots: Add the finely chopped shallots to the mushrooms and continue to sauté for an additional 3-4 minutes until the shallots soften.
4. Add Garlic, Rosemary, and Seasonings: Stir in the grated garlic, chopped rosemary, salt, and freshly ground black pepper. Cook together for 2 more minutes to combine the flavors. Remove from heat and set aside to cool for 10 minutes.
5. Blend the Mixture: Transfer the cooled mushroom mixture to a food processor. Add the ricotta cheese and blend until smooth and creamy. Taste and adjust the seasoning if needed.
6. Chill the Pâté: Spoon the smooth mushroom pâté into ramekins or a sealed container. Refrigerate for at least 30 minutes to allow it to set and flavors to meld.

Notes

• The pâté will keep up to 1 week when stored in a sealed container in the refrigerator.
• Use a large enough sauté pan to ensure mushrooms cook in a single layer and brown instead of steaming, which enhances flavor.
• Serve chilled with crackers, toasted baguette slices, or fresh vegetables for a delicious appetizer.

Keywords: mushroom pâté, mushroom spread, vegetarian appetizer, creamy mushroom spread, ricotta pâté, easy appetizer