Nigella’s Mushroom Pate is made with mushrooms, butter, sour cream, mayonnaise, garlic, black pepper, and salt resulting in a rich, creamy spread that takes 20 minutes to prepare!
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🤎 Why You’ll Love This Mushroom Pate Recipe:
- Luxurious Texture: Velvety smooth from the creamy ingredients, this pate melts in your mouth.
- Bursting with Flavor: The combination of earthy mushrooms, buttery richness, and hints of garlic is irresistible.
- Easy to Make: With just a few simple steps, you can whip up this gourmet treat in no time.
❓ What Is Nigella’s Mushroom Pate Recipe?
Nigella’s Mushroom Pate Recipe makes a creamy delight by boiling mushrooms, and blending them with butter, sour cream, mayo, garlic, and seasoning.
🧈 Nigella Mushroom Pate Ingredients
- 1-kilogram mushrooms
- 100 grams butter
- 350 grams of sour cream
- 2 tablespoons mayonnaise
- 2 cloves garlic
- black pepper
- salt
🥣 How To Make Nigella Mushroom Pate
- Coat mushrooms in salted water and boil till done.
- Drain, grind, or blend in a food processor. Get rid of any extra water from the mass that you can.
- Whisk in butter (room temperature), sour cream, mayonnaise, black pepper, and garlic (micro side shredded). Mix.
💭 Recipe Tips
- Use room-temperature butter for easy blending.
- Drain excess water from the mushrooms to avoid a watery consistency.
- Adjust seasoning to taste; add more garlic or black pepper for extra flavor.
- Refrigerate before serving to allow flavors to meld.
🍞 What To Serve With Mushroom Pate?
Serve Mushroom Pate with crostini, crackers, sourdough bread, pickled onions, arugula and pear salad, tomato basil soup, smoked salmon, prosciutto-wrapped asparagus, farro risotto, and vegetable tart.
🎚 How To Store Leftovers Mushroom Pate?
- In The Fridge: Transfer leftover mushroom pate to an airtight container and store for up to 5 days.
- In The Freezer: Portion leftover mushroom pate into freezer-safe containers and freeze for up to 3 months.
🥵 How To Reheat Leftovers Mushroom Pate?
- On The Stove: Gently warm leftover mushroom pate in a saucepan over low heat for 5 minutes, stirring occasionally until heated through.
- In The Microwave: Put leftover mushroom pate in a microwave-safe dish and heat in short 30-second intervals, stirring in between, until warmed.
FAQs
Why does my mushroom pate turn out watery?
Your mushroom pate may be watery due to insufficient draining of boiled mushrooms or excess liquid in the sour cream.
What are best types of mushrooms to use for mushroom pate?
Best mushrooms for pate include cremini, shiitake, or porcini for depth of flavor and texture, but any variety works.
Why isn’t my mushroom pate smooth?
Your mushroom pate may not be smooth due to insufficient blending or using cold butter instead of room temperature butter.
Why does my mushroom pate taste bland?
Your mushroom pate might taste bland due to inadequate seasoning or lack of flavor development from the mushrooms.
Try More Nigella Lawson Recipes:
Nigella Mushroom Pate Nutrition Facts
Amount Per Serving
- Calories 46
- Total Fats 3g
- Saturated Fats 2g
- Trans Fats 0.1g
- Cholesterol 8mg
- Sodium 44mg
- Potassium 279mg
- Carbs 4g
- Fiber 1g
- Sugar 2g
- Protein 2g
Nigella Mushroom Pate
Description
Nigella’s Mushroom Pate is made with mushrooms, butter, sour cream, mayonnaise, garlic, black pepper, and salt resulting in a rich, creamy spread that takes 20 minutes to prepare!
Ingredients
Instructions
- Coat mushrooms in salted water and boil till done.
- Drain, grind, or blend in a food processor. Get rid of any extra water from the mass that you can.
- Whisk in butter (room temperature), sour cream, mayonnaise, black pepper, and garlic (micro side shredded). Mix.
Notes
- Use room-temperature butter for easy blending.
Drain excess water from the mushrooms to avoid a watery consistency.
Adjust seasoning to taste; add more garlic or black pepper for extra flavor.
Refrigerate before serving to allow flavors to meld.