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Mushroom Paté on Walnut Croute

If you have never tried mushroom paté before, now is the time to give it a chance. It might sound a bit brown and drab, but it is surprisingly delicious. Deep and satisfying in flavour and very easy to make, it is equally good as a canapé or starter and a winner with veggie and non veggie friends alike. For a gluten free version, just grab some of Warburton's gluten free bread.


15g butter

1/2 tbsp olive oil

90g finely chopped white onion

1 garlic clove, finely chopped

150g chestnut mushrooms, chopped

1 tbsp chopped fresh thyme

1 tbsp Madeira

60g cream cheese

1 tbsp chopped parsley

Salt and pepper


Melt the butter and oil in a pan. Soften the onion and garlic.

Add the chopped mushrooms and thyme. Cook until almost dry.

Splash in the Madeira and continue to cook until the liquid has evaporated. Cool.

Put the mushroom mixture into a food processor with the cream cheese and chopped parsley. Process for a few minutes until it has all mixed together and broken down into a slightly lumpy pate.

Season generously. When cool, wrap the pate in cling film to make thin sausage shapes and chill.

Cut slices of the paté and serve on the croute, topped with a small piece of walnut and a parsley leaf. The paté can be sliced and decorated and stored covered in the fridge for a few hours. Just pop the slices onto the crispy croute a couple of hours before required.. Keep in a cool place.


Ingredients to make 8

2 Slices white bread(gluten free if required)

Olive oil

30g chopped walnuts

Salt and pepper


Heat oven to 190

Stamp out bread circles, using a small plain sided cutter (mine are from KitchenCraft). Brush with olive oil. Firmly press one side into the chopped walnuts. Season. Place on a baking tray.

Cover the croute with baking parchment and carefully top with another baking tray. Place in the oven to cook for 6-8 minutes, or until the underside is golden. Cool on a rack.

Can be made 2 or 3 days in advance and stored in an airtight container.

For a delicious starter, fill small pots with the pate, cover with clarified butter and serve with slices of toasted bread or Melba toast.

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