Looking for a last-minute appetizer for the holidays? This Wild Mushroom Pate is not only stunning…but easy to make! The mushrooms, onions and leeks are cooked prior to being pureed and then refrigerated in mini loaf pans to get that classic shape. We topped ours with additional sauteed mushrooms and leeks. It’s not only tasty, but it lets your guests know what’s inside of the pate.

For the pate, we sauteed mushrooms, shallots and leeks in a bit of oil. Reserve some for the topping. Let cool.

In a small pan, we toasted the walnuts. You could also do this in the oven or toaster oven. Reserve a few for garnish, if desired.

Once the mushroom mixture has cooled, we add it to a food processor along with the walnuts, cream cheese, parsley, thyme, hot sauce, lemon juice and seasoned with salt and pepper to taste. Puree until smooth. This gets spooned into mini loaf pans sprayed with cooking spray and lined with plastic wrap. Chill for several hours until firm. You could also serve this warm if you prefer.

Serve with crackers or homemade bruschetta and top with the remaining mushroom and leek mixture.

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