Truffled mushroom pâté

Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons

  • Prep:25 mins
    Cook:30 mins
    plus soaking, cooling and 5 hrs chilling
  • Easy

Nutrition per serving

  • kcal 483
  • fat 47g
  • saturates 26g
  • carbs 8g
  • sugars 3g
  • fibre 1g
  • protein 6g
  • salt 0.5g


  • 50g dried porcini mushroom
  • 2 tbsp butter
  • 3 shallots, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • ½ tbsp white wine vinegar
  • 30g parmesan or vegetarian alternative, finely grated
  • 3 tbsp truffle oil
  • cornichons and toast, to serve
  • 100g salted butter
  • 2 tbsp truffle oil
  • 3 thyme sprigs, leaves picked
  • ½ tsp green peppercorn, crushed
  • ½ tsp pink peppercorns, crushed


Make as canapés

Make half the quantity of the pâté and set in a bowl. Spread 1 tsp of the pâté over mini crispbreads and top with slices of cornichon, if you like.


  1. Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.

  2. Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.

  3. Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.

  4. For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

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