Mushroom Paté

Mushroom Paté
Recipe Date:
August 25, 2015
Cook Time:
Imperial (US)
Flavorful, umami-rich mushroom paté is a perfect complement to Westerly Chardonnay.
  • 3 tbsps butter
  • 1 cup onion, chopped
  • 3 cloves garlic, crushed
  • 6 cups button or Cremini mushrooms, chopped
  • 3 tbsps flour
  • 1 tbsp fresh thyme leaves
  • 1/4 cup Westerly Chardonnay
  • 4 tbsps sour cream
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

Melt butter in a saucepan over medium low heat. Add the onion and garlic and sweat (cook without browning) until the onion is translucent, stirring occasionally. Add mushrooms and cook for another 5 minutes, stirring occasionally.

In a separate bowl, whisk together the wine, flour and thyme. Mix into the mushroom mixture and cook another 2 minutes, stirring occasionally. Transfer to a food processor with the sour cream, salt and pepper and process until the mixture is not lumpy. Adjust seasonings to taste.

Use a spatula to spoon into a serving container. Cover and refrigerate at least an hour.

Serve with crackers or sliced baguette and a chilled glass of Westerly Chardonnay.