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Mushroom Pâté

Updated: Jul 19, 2023

By: Rosa Basile Marrello

Mushroom Pâté. A two-for-one, versatile recipe for a rich earthy mushroom and pecan pâté that you can pair with seared scallops as an elevated hors d’oeuvre. This is also a 2-for-1 recipe in that the mushroom pâté stands up deliciously on its own. Just serve it on slices of baguette or with crackers.


3 tbsp butter

2 cloves minced garlic

1 cup finely diced shallots

2 cups finely chopped snow oyster mushrooms (chop, then measure) @threecfarms

1 tsp chopped fresh thyme

Pinch salt and pepper to season

½ cup white wine

1/2 cup finely ground toasted pecans


1. Melt the butter in a sauté pan.

2. Add the garlic and shallots and sauté until the shallots soften.

3. To the garlic and shallots add the mushrooms, thyme, salt and pepper and cook until the mushrooms have shrunken and are just beginning to brown.

4. Add the white wine and reduce until the liquid has practically cooked off.

5. Let the mushroom mixture cool to room temperature before adding it to the food processor along with the ground toasted pecans.

6. Process for a few minutes until the pâté is completely smooth, then pulse in the softened butter until well combined and smooth.

7. Transfer the pâté to a serving dish, cover with plastic wrap and chill for several hours before serving.

To make the bruschetta simply toast small slices of baguette. Top with a little of the mushroom pâté and finally medium-sized scallops that have been lightly pan-seared in butter.




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