Mushroom Pâté Recipe

July 6

I lived in London for about a year and, by far, my favorite part of the city was all of the amazing markets. When I left, it was definitely the thing that I missed the most (other than the people of course!). Beyond the amazing food that you could buy, the best thing about the markets is that there was an abundance of free samples at all of the stalls. You could spend the afternoon walking around, touching everything and getting a small taste from all of the different vendors. One of the most delicious thing that I tasted in all of my forays through the markets was the mushroom pâté at Borough Market. Every time I would go to Borough I would make a beeline to the mushroom pâté man (who, on top of everything, was super cute). I had never even heard of mushroom pâté before Borough Market, let alone imagined how delicious it could be, but it was. And it’s not just me, every person that I know that tried this stuff raved about it.
DSC_0415After I left London, I toyed with the idea of trying to recreate the mushroom pâté at home but never got around to it. Mostly, I just thought that I could never really replicate the deliciousness of what was there and things were better left untouched. Well, that was pretty silly, because I’ve wasted two years of my life sans mushroom pâté when I could have had it stashed away in my fridge all along!

I won’t proclaim that this recipe is an exact replica but it is pretty close. In truth, I haven’t tasted the original in over two years but luckily, the pâté moi website (the company that makes the original) has a list of their ingredients (minus their special spice mix) so I started with a pretty reliable base. As soon as I added the sage and savory to the pan the smell that I remember hit me like a ton of bricks- I knew I was at least on the right track. I ended up with a deliciously smooth, mushroomy spread that looks suspiciously like the real thing.

Mushroom Pâté

Total Time: 20 minutes

Serving Size: Makes about 1 1/4 cup of mushroom pâté

Mushroom Pâté

If your mixture is too thick, add water 1 tablespoon at a time. I ended up adding 2 tablespoon to mine for the perfect consistency.

I didn't add any additional salt to the mixture- I found that there is plenty of saltiness with the soy sauce, tamari and cottage cheese.

Personally, my favorite way to eat it is all by itself on some crusty bread, but you can easily add it to sandwiches, use it as a flavor base for some mushroom pasta or to dip some raw vegetables in.

2 tablespoons butter
200g brown mushrooms, roughly chopped
1 large portobello mushroom, roughly chopped
2 tablespoons shallot, chopped
1 teaspoon fresh sage, chopped
1 1/2 teaspoon winter savory, chopped
1 teaspoon soy sauce
1 teaspoon tamari
2 1/2 teaspoon lemon juice
2 tablespoons whole wheat bread crumbs
3 tablespoons cottage cheese (2%)
2 tablespoons water

If you are making your own breadcrumbs, heat up a pan to medium heat. Cut your bread into thin slices and dry out in the pan. In a food processor, grind toasted bread until you have coarse breadcrumbs. Set aside.

In a small pan, melt butter. Add shallot, mushrooms, sage and savoury. Saute for 2-3 minutes. Add soy sauce and tamari. Cook for an additional 5 minutes, until the mushrooms are softened and have released some of their juice. Remove from heat and add lemon juice.

Cool down mushroom mixture.

Once the mushroom mixture is cool, combine mushrooms, breadcrumbs and cottage cheese in food processor and blend until smooth.

Mushroom Pate Recipe was last modified: July 6, 2013 by My Second Breakfast

25 thoughts on “Mushroom Pâté Recipe

  1. I just tried this today and felt the consistency was off. It seemed too watery. And I didn’t add water.
    So, once it was all cooled, I blended it with some cold butter. I felt that gave it the correct consistency. The flavor was still a bit off, but close.
    The creator said it was invented by an 8 year old. I’m thinking that 8 year old mixed some mushrooms with butter served at the table and mashed it all together. Maybe the mushrooms were seasoned. Just a guess, but I found the cold butter blended once cold gives it that decadence. The challenge continues.
    Ps… Flip, if you’re reading… I’d prefer to buy directly from you!!!! But I’m in Texas!!!

  2. Hi. Like everyone else I was so pleased to find this recipe. I too went to visit Borough Market (to distract my Mum while my Dad was in Guy’s Hospital having surgery for cancer) and we discovered Pate Moi. I don’t go to London very often so was looking to recreate the flavour and I was so surprised and pleased to find that someone had beaten me too it!! Hopefully it will bring back memories of that difficult but close time with my Mum. (My Dad is recovering well, albeit slowly – he’s having trouble with his taste buds post anaesthetic so probably won’t be up to enjoying the pate just yet, but hopefully soon.)
    My thoughts are with everyone affected by the recent events at London Bridge and Borough Market.

  3. Hi there

    I am SOOO missing this pate!! I am tempted to try and create it at home tonight when I am off work.

    Couple of questions: Do you suggest Thyme can be a replacement for the savory if I cant find it?
    Also, I vaguely remember there being parmesan cheese in the recipe….I went to their site and cannot see the list of ingredients…have you tried with parm cheese, or did it say cottage cheese?

    1. Hi Elena. Yay! Try it out and let me know what you think. To answer your questions: I think that thyme could replace the savoury and I got the approximate list of ingredients from an old YouTube video. They didn’t mention parmesan cheese, but the video was quite old so it’s possible that something has changed. I really liked the flavour and consistency with the cottage cheese though.

      1. Hi again

        So I made it tonight and it smells almost identical, but the thyme I used may have over powered it (I find it’s not a strong smelling herb but has a powerful taste!) I have to wait and see how it tastes once it settles in the fridge. Do you know where I can find winter savory? Also, have you ever froze the pate and used later on?

        1. Hi Elena, sorry about the thyme! I really thought it would be ok. I just found winter savory readily available in my local supermarket so I’m not sure where you could get it in particular. I have also never frozen it (if you decide to, please feel free to leave your experience to help others who may want to!).

  4. Hi there,

    Really pleased to come across this recipe, when I was trying to find out whether patemoi supplied online as I live in Cumbria and don’t get to London very often. Two questions though, before I make it…is it summer or winter savory (not that I can get either readily), and exactly how much is 3 tbs cup cottage cheese? Is this a typing error, or am I putting in both a cup and 3 tbs? Many thanks

    1. Hi Claire, sorry for the typos (and thanks for catching them!). I’ve updated the recipe but it’s 3 tablespoons of cottage cheese and winter savoury. I hope that the pate stands up to the patemoi experience (:

    2. Hi, I am the maker of Pate Moi. It is just me … I’m not a big brand. If you like my product you can now get it delivered Nationwide via the Borough Market delivery service. I hope you continue to enjoy it. Many thanks, Flip

  5. hi i

    I love pate but mention liver, I shy away.
    I am so glad there’s such a thing as mushroom pate!
    I come from south east asia ,am not very familiar with the mushrooms you mentioned in this recipe.
    Can I sub with other typed of mushroom plse?
    can I use more of the kikoman soya suace n omit tamari-I cant find it in my grocery shop.tks

    1. Hi Ammaria. Yes, definitely substitute soya sauce, no problem. If you substitute another type of mushroom, the taste may be different but it doesn’t mean it will be bad. I would just use a mushroom that you enjoy the taste of in other dishes!

    1. I’m glad you stumbled across this then! Savory is a herb. It kind of looks like thyme. You can replace it with additional sage or leave it out completely. The final product shouldn’t suffer, I just made sure to include it since it was mentioned as being included in the original recipe I was trying to re-create.

  6. OMG finding this made my day. I’ve been getting their mushroom pate for years and was mulling over trying to recreate it with my roommates. Going to give your recipe a go. I wish I could ship a crate of the stuff to the states when I have to go back.

    1. I hope that it lives up to the original! I thought it was pretty close. I am actually going to London this week, I’ll have to get a taste of the real thing.

    2. Hi this is Flip the creator and maker of Pate Moi mushroom pate – watch my Facebook as I may well be coming to the States soon. ??Best wishes, Flip

      1. I am back to the states after 4 weeks in exciting London! I bought 2 pots of Pate Moi… One to share with my lovely London family and one to bring home to California. I was very unhappy when I arrived home and realized I had forgotten it in London so I Googled mushroom pate/ pate moi and was so excited to see these posts! Flip, I so hope you bring your awesome delicious product to the states!

  7. Awesome post! Im gonna give this a go and let u know how it compares to the real deal. Ta, from london

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