Mushroom and Thyme Pate recipe

So our treat lunch this weekend were our pate’s. In borough market there is artisan stall holder who sell’s a delicious mushroom pate called pate moi. I decided I wanted to try and make this myself at home. The outcome was delicious and dare I say it better than theirs. It is moist with a wonderful texture. Particularly delicious on my toasted homemade wholemeal bread.


  • 150g of brown mushrooms, chopped
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • bunch of thyme (1 1/2 tbsp)
  • 65g full fat soft cheese
  • 20g butter
  • 1 tbsp olive oil
  • seasoning
  • 1 tbsp shoaxing rice wine or sherry


  1. Heat butter and oil in a large heavy-based frying pan over medium heat. Add the shallot and cook, stirring, for 3 minutes or until onion softens. Add the garlic and cook for 1 minute or until fragrant.
  2. Increase heat to high. Add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the shaoxing rice wine and thyme and cook for 1-2 minutes or until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.
  3. Transfer mixture to the bowl of a food processor. Add the cream cheese and process until smooth. Taste and season with salt and pepper. Transfer to a sterilised jar or bowl. Place in fridge for 1-2 hours to set.
  4. Serve with toast, bread or crackers.



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