Thyme and Balsamic Mushroom Pâté

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 1-2 jars 1x
Category: Savory
Cuisine: Plant-based

Hands down on this thyme and balsamic mushroom pâté. This easy vegetarian spread is ridiculously simple, ready in minutes, and always makes the greatest effect at any gathering party among both vegetarian and non vegetarian people. Serve with toasts or crackers, and enjoy!

Ingredients

Scale

15–16 ounces (450g) fresh mushrooms (such as cremini mushrooms), cleaned, trimmed and coarsely chopped
3 garlic cloves, minced
6 sprigs fresh thyme
3 Tablespoons (45g) unsalted butter
Salt and freshly ground pepper, to taste
1 Tablespoon Balsamic Vinegar
60g fresh goat cheese*

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Instructions

In a food processor, crush mushrooms with garlic and thyme until puréed but keeping some texture to it.
Heat butter in a sauté pan, then throw in the mushroom paste, stirring for about 3 minutes. Season with salt and pepper, add balsamic vinegar and cook for one more minute until any remaining liquid is absorbed.
Transfer to a large mixing bowl. Add the fresh goat cheese and stir immediately to allow the cheese to melt in contact of the hot mushroom texture.
Place in the refrigerator and allow to cool for about 30 minutes before serving on toasts or crackers.

Notes

* If you do not like the taste of goat cheese, you can replace it with some plain cream cheese that will bring a neutral taste to the pâté but still add some creaminess to it.