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Mushroom pate

This Mushroom Pate is a quick and easy appetizer for your next get-together that is so versatile. Fresh dill complements the woodsy mushrooms while mayonnaise dressing makes it smooth and spreadable.

Mushroom pate 1

This Mushroom spread improves even more after a couple of days in the refrigerator so make it ahead to have on hand for appetizers throughout a long weekend. Along with grilled crostini or crackers, serve with some marinated artichokes, grilled sweet peppers and pickles.


2lb. cremini mushrooms, coarsely chopped

1 medium onion, chopped, very small

Salt and fresh ground black pepper

2-3 Tbsp. Mayonnaise

2 cloves garlic

1 Tbsp. Fresh chopped dill

1 French baguette, cut into ¼-inch slices and toasted



In a large skillet, heat about 2-3 tablespoons olive oil over medium-high heat; add the mushrooms and onions. Cook for about 8 to 10 minutes, stirring occasionally, until mushrooms soften and begin to brown. Remove from heat, and let it cool a little.

Add garlic into the food processor bowl, pulse couple times until well crushed. Add the mushroom mixture, mayonnaise, salt, and pepper. Pulse for couple times until mixture is combined but still little chunky. Add fresh chopped dill and mix well.  Adjust seasonings if desired.

Spread the pate onto toasted crostini or your choice of cracker, and serve immediately. Any remaining pate can be refrigerated in an airtight container for up to a week.

Mushroom pate 2


Use a different mix of mushrooms to change up the flavor.