Riverford Wicked Leeks
Mushroom pâté recipe image

Print Mushroom pâté

This lovely aromatic pâté is delicious spread on buttery toast as a starter, perhaps with a garnish of parsley and chopped gherkins. Or try it for a dinner main with lots of Pecorino, stirred through a bowl of warm pasta; or used to top our spinach baked potatoes.


Starter recipes  


  • 30g butter
  • ½ large onion, chopped
  • 1 garlic clove, crushed
  • 200g mushrooms, cleaned & chopped
  • 1 tbsp fresh thyme, chopped
  • 75g flaked almonds, toasted
  • 1 ½-2 tbsp soured cream
  • 2 tbsp fresh parsley, chopped
  • Salt & pepper


  1. In a small frying pan, melt the butter. Add the onions and fry on a gentle heat for 7-8 minutes, until soft. Add the garlic, mushrooms and thyme and cook for a few minutes more, until the mushrooms are softened and the liquid has evaporated. Leave to cool.
  2. Blitz the toasted almonds in a food processor. Add the mushroom mixture and blitz again until almost smooth.
  3. Gradually add the soured cream and blitz until the mixture is of a spreadable but not too runny consistency. Stir in the parsley to finish and season to taste.
want to cook with fresh ingredients? try one of our award winning veg boxes