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Savory Mushroom Paté

Associate Recipe

Jeri F. Saratoga Springs, NY
Savory Mushroom Paté

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Submitted by: Jeri F. - Saratoga Springs, NY

Tester says: "The Neufchatel cheese and Brandy makes for a flavorful paté."


Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: One 8 x 4 loaf (serves 8-10)


  • 1/2 medium onion, chopped (1/2 cup chopped)
  • 1 celery stalk, chopped
  • 2 tablespoons butter
  • 8 oz. sliced button mushrooms
  • 8 oz. sliced baby Bella Mushrooms
  • 2 tablespoons of Brandy
  • 8 ounces Neufchatel cream cheese
  • 1 ½ teaspoons ground sage
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup walnuts
  • Coarsely ground black pepper for coating loaf pan
  • Fresh sage sprig


  1. Preheat oven to 350 degrees.
  2. Line an 8x4 loaf pan with foil and coat with cooking spray.
  3. Coarsely grind black pepper onto bottom and sides of foil and set aside.
  4. Heat 2 tablespoons of butter in a large sauté pan over medium heat.
  5. Add the onion and celery and cook until soft but not brown (2-3 minutes).
  6. Add the mushrooms and sauté 10 - 15 minutes over medium-high heat until liquid released by mushrooms is gone and mixture is dry.
  7. Add brandy and de-glaze pan.
  8. Cooking until most of the brandy is evaporated.
  9. Add cream cheese, sage and ground pepper and stir to combine.
  10. Cool slightly.
  11. While the mushroom mixture is cooling, pulse the walnuts in food processor until finely ground (do not over process.)
  12. Add mushroom mixture (to walnuts) and process until smooth.
  13. Adjust seasonings to taste.
  14. Pour pate mix evenly into pan.
  15. Bake for 45 minutes.
  16. Let cool and refrigerate overnight.
  17. Un-mold by turning it upside down on a platter and garnish the top with fresh sage sprig.
  18. Serve with crackers or thinly sliced baguette.

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