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Wild Mushroom Pate

Prep Time20 mins
Cook Time1 hr 30 mins
Keyword: Christmas Dinner, vegetarian
Servings: 8
Author: Andra Constantinescu


  • Food Processor


  • 200 g mixed wild mushrooms
  • 125 g shiitake mushrooms
  • 250 g chestnut mushrooms
  • 1 shallot
  • 250 g salted butter
  • 100 ml double cream
  • fresh thyme
  • Maldon salt
  • black pepper
  • extra virgin olive oil


  • Preheat the oven at 180C.
  • Clean all the mushrooms and roughly slice the bigger ones.
  • Place wild and shiitake mushrooms on a roasting tray, season with salt, pepper, olive oil and fresh thyme. Roast for about 50 minutes.
  • Meanwhile, heat a knob of butter in a pan, add the finely chopped shallot and allow it to cook for a few minutes until soft.
  • Add the chestnut mushrooms, season with salt and cook until soft.
  • Transfer all the mushrooms in a food processor and whizz into a smooth paste. Gradually add butter and cream until you get a creamy consistency. Taste and season as you go.
  • Heat the rest of the butter in a pan, on a very low heat, just until it begins to clarify and the milk solids remain at the bottom of the pan.
  • Transfer the wild mushroom pate into ramekins and add a layer of clarified butter on top. Decorate with thyme leaves and freshly ground black pepper.
  • Allow to set in the fridge for at least 6 hours (ideally over night).