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Mushroom Pate
Enjoy the rich taste of an assortment of exotic mushrooms with this classic French dish as you bite into crunchy, toasted pita bread.
Chef Vicky Ratnani's Mushroom Pate recipe

- 2

Cooking Time

-15 Mins


- appetiser


- Medium

Preparation Time

- 15 Mins



  • 1 onion
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1 king oyster mushroom
  • A few thyme sprigs
  • A few rosemary sprigs
  • ½ cup oyster mushrooms
  • ½ cup button mushrooms
  • salt
  • Cracked black pepper
  • 1 tsp cooking wine
  • ½ cup Shimeji mushrooms
  • 3 tbsp Fresh cream
  • A few thyme leaves
  • A few rosemary leaves
  • Shimeji mushroom
  • Enoki mushroom
  • 1 tbsp olive oil
  • Cracked black pepper


  1. 1

    In a pan add butter, olive oil, chopped onion, chopped king oyster mushroom, re hydrated oyster mushroom, crushed button mushroom, chopped rosemary and thyme, salt, cracked black pepper, cooking wine, chopped Shimeji mushroom, fresh cream and sauté? them.
  2. 2

    Set aside the contents in a bowl.
  3. 3

    Transfer the contents in the bowl to a mixer and blend it.
  4. 4

    Add olive oil and blend it to form a paste.
  5. 5

    Remove the paste into a bowl and garnish with olive oil, cracked black pepper, thyme leaves, rosemary leaves, Shimeji mushroom, Enoki mushroom.
  6. 6

    Cut pita bread into triangles, add thyme, olive oil and put them in a preheated oven at 120 C for 10 minutes to make crispy toasts.

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