Mushroom Pâté

Name: Mushroom Pâté
Cuisine: United Kingdom
Ingredients: small handful of flat leaf parsley, chopped; 125 g cream cheese; 2 sprigs of thyme, leaves picked; 2 sprigs of thyme, leaves picked; 60 ml olive oil; 1 baguette, cut into 1cm thick slices; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp olive oil; 30 g butter; 1 tbsp dry sherry; 300 g mushrooms, roughly chopped; 2 garlic cloves, crushed; 1 onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

I got this recipe from a Cranks recipe book and have been making it for many more years than the café has been open. It’s still a favourite for veggies and meat eaters alike! So easy to make, and it keeps in the fridge for a few days so you can make it in advance.

Ingredients

30 g butter
1 tbsp olive oil
1 onion, f

United Kingdom
Scottish
Starter
Vegetarian
Scotland

Method

Heat the butter and oil in a large heavy-based frying pan over a medium heat. Add the chopped onion and cook, stirring, for 5 minutes or until it softens. Add the garlic and cook for another minute or so.
Turn up the heat to high and add the chopped mushrooms to the pan. Cook, stirring occasionally, for 5 minutes or until the mushrooms are tender, then add the