In case you didn’t notice, I LOVE mushrooms!! Not only do they taste yummy they are SO GOOD FOR YOU! We enjoy getting out into the woods hunting for wild mushrooms (we are very experienced mushroom’ers! Don’t pick/eat any mushroom that you cannot positively identify) But you don’t have to set out and forage for your own mushrooms, most grocery stores carry assortments of wild mushrooms and seasonally they may be available at your local farmers market! You can use any mushroom you like or combination.. I love making this from Morels in the spring along with Ramps (wild leeks)!
Here’s what you need:
- 2c Chopped, Fresh Wild Mushrooms
- 1c Chopped Onion, Leek or Ramp
- 2 Garlic Cloves, pressed
- 3T Butter
- 4oz Cream Cheese
- 1T Fresh Parsley
- Sea Salt & Pepper to taste
In a skillet over medium heat, sauté mushrooms, onion and garlic in butter.. season lightly with salt and pepper. Continue to cook until the mushrooms release their liquid and it is cooked off.. Add cream cheese and parsley, cook over low until it’s all melted and well incorporated.
Feel free to leave your pate chunky, if desired. I like mine to be smooth – I put everything in my mini food processor and blend/chop until smooth. Enjoy your pate warm or cold on crackers of your choice! Yield approximately 1 cup.