Mushroom Pate #3

A full pound of fresh mushrooms gets chopped fine and baked into a dense, herby loaf that slices like a terrine and spreads like butter on a cracker. This is a vegetarian appetizer with real presence on a party spread.

The cream cheese and eggs bind everything together while the bread crumbs give the pate structure so it holds its shape when unmolded. Basil, rosemary, and oregano bring an Italian herb backbone, and the sauteed onion and celery add a savory sweetness that rounds out all those earthy mushroom flavors.

Chop the mushrooms as finely as you can. You want tiny, uniform pieces that meld together during that long bake, not chunky bits that break apart when you slice. The 90-minute bake covered in foil essentially steams the loaf in its own moisture, and letting it cool to lukewarm in the pan lets it firm up enough to unmold cleanly using that waxed paper overhang.

Chef Tips

• Squeeze excess moisture from the chopped mushrooms in a clean towel before mixing. Too much liquid makes a soggy, crumbly pate
• Beat the eggs and cream cheese until truly smooth before adding anything else. Lumps of cream cheese won’t disappear during baking
• Let the pate come fully to room temperature before serving for the best flavor and spreadable texture
• This keeps well in the fridge for 3-4 days, tightly wrapped

Variations

• Use a mix of cremini and shiitake mushrooms for a deeper, more complex flavor
• Add 2 tablespoons of dry sherry or Marsala to the sauteed onion and celery
• Fold in ¼ cup of toasted walnuts for crunch