Mushroom Pate Bruschetta
This Creamy Mushroom Pate is the perfect vegetarian spread to make for an appetizer or snack. Made with baby mushrooms and roasted pine nuts, this pate is one you’ll make over and over!
Mushroom Pate: The Best Thing to Make with Mushrooms
As I was thinking of what I should do with a little box of Portobello mushrooms that I picked up earlier this week I remembered about a mushroom pate spread that my mom used to make with mushrooms and pine nuts.
There are so many things that you can make with mushrooms, but this mushroom pate is still one of my all-time favorites. Make sure to use Portobello mushrooms or crimini mushrooms for the best flavor!
Vegetarian Pate Recipe
Mushrooms themselves are a pretty hearty ingredient, but adding the toasted pine nuts into this pate recipe adds a certain meatiness to this appetizer, while the parsley and garlic add both freshness and a nice spicy kick. You won’t miss the meat!
You’ll want to make sure you keep the pine nuts in the recipe. If you’re wondering how to thicken a pate recipe made with mushrooms, pine nuts are your answer!
How to Serve this Pate Recipe
There are several different ways you can serve this pate recipe, but my favorite is spread over a toasted baguette slice.
I usually make bruschetta by drizzling some olive oil over the bread, this time though I used a thin spread of butter, and man, oh man…it’s a fantastic complement to the pate recipe!
Butter doesn’t add just the crunch to the crispy baguette slices but also the wonderful aroma of the butter. Try it, I bet you’ll like it as much as I did! It’s kind of hard not to appreciate butter, eh?
Mushroom Pate Bruschetta Ingredients
Scroll to the bottom of the page for precise ingredients and instructions or check out the overview below.
- Use either baby portobello mushrooms or white button mushrooms. Pine nuts add lots of great flavors, so do not omit if possible. Otherwise, omit the pine nuts.
How to make the Mushroom Pate
- Roast the nuts.
- Saute onions with butter until golden.
- Add mushrooms and saute until the wine evaporates and the mushrooms are golden.
- Now add all mushroom pate ingredients to the blender and process until chunky puree forms.
How to make Mushroom Bruschetta Appetizer
- Slice an artisan baguette into 3/4 inch thick slices, drizzle with oil or butter on both sides. Toast in the oven or on the grill until golden or well charred.
- Top each bruschetta piece with mushroom pate and serve.
Mushroom Pate Bruschetta Appetizer
This mushroom pate is the perfect vegan appetizer to make. Spread this "meaty" pate on a toasted baguette slice and enjoy - this pate recipe is a crowd pleaser!
Mushroom Pate Ingredients
- 1/3 cup pine nuts
- 1 lb Portobello mushrooms sliced
- 1 shallot diced
- 3 tablespoon white wine like Chardonnay
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/4 cup Italian parsley chopped
- 1 clove garlic minced
- 3-4 tablespoon mayonnaise
- 1/2 teaspoon black ground pepper coarsely ground
- 1/2 teaspoon kosher salt
- 1 baguette , sliced into 3/4 inch thick slices
- 2 oz butter or oil
Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to the blender.
Saute onions: Add 1 Tbsp butter, 1 tablespoon of olive oil, and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Remove onions with a slotted spoon and add them to the nuts in the blender.
Sautee mushrooms: Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Add to the blender.
Set aside some mushrooms to use atop each crostini for better visual presentation.
Blend: to the same blender add 1 garlic cloves, 1/4 cup of chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper, and blend until you have a chunky mixture that is spreadable. Lastly, mix in 3-4 tablespoons of mayonnaise. Taste and adjust for salt and black pepper.
Toast baguette slices:
In the oven: Slice a baguette into 1/2 inch slices. Drizzle with olive oil or spread a thin layer of room temperature butter on both sides. Place on a baking sheet and toast in a 400°F oven until golden in color, about 15-20 minutes. Flip each piece upside down halfway through for better browning.
In a skillet: Alternatively, you can brown the crostinis in a skillet. Melt some butter in a skillet, add the baguettes slices, and brown one side. Melt more butter and flip the baguettes to brown on the other side. Let cool.
Assemble toasts: Top the toasted slices with the mushroom spread, then top with 1 slice of the sauteed mushroom as garnish.
- How to store: cool the spread entirely and store in a closed container in the fridge.
- Make-ahead instructions - to make ahead, prepare the mushroom pate spread and refrigerate it. Up to several hours before serving, toast the baguette slices and top with the mushroom pate spread. Cover and refrigerate until needed.