An easy, yet very flavorful and light pâté. Sautéed mushrooms with garlic, rosemary and ricotta.
I love mushrooms, pretty much in any application and one of my favorite appetizer dishes is pâté and my favorite way to eat is antipasti-style. It's a great way to eat for entertaining, or just hanging out on your deck on a Saturday evening with drinks and your husband, like I did.
A healthy and lighter alternative to the classic liver pâté, I made this pâté this weekend to serve with antipasti along with roasted red pepper relish and the 2 pair perfectly together on a piece of toasted bread.
Any combination of mixed mushrooms can be used for this pâté. I used just cremini, but a mix of wild mushrooms or shiitake and oyster would also be a delicious combination.
Mushroom pâté print
Ingredients
(yields 2 1/2 cups)
- 3 ounces butter, unsalted
- 1 pound mushrooms, roughly chopped (I used cremini)
- 2 shallots, finely chopped
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 1 garlic clove, grated
- 1 sprig fresh rosemary, finely chopped
- 8 ounces ricotta
Directions
- In a sauté pan over medium heat, melt the butter.
- Add the mushrooms and shallots and sauté, until they begin to soften, 3-4 minutes.
- Add the salt and pepper.
- Add the garlic and rosemary, stir and cook for 2 minutes.
- Strain the mushroom mixture through a sieve to a bowl and allow to cool.
- add to a food processor.
- Add the ricotta and blend until smooth, taste for seasoning.
- Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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