Mushroom pâté
A rich and savoury mushroom pâté made with dried mushrooms, shiitake, and cashews, blended with herbs and olives for a smooth, flavour-packed spread.
Updated : 06 January, 2026
Easy
About 20 min.
Ingredients
25 grams
Dried mushrooms
60 grams
Cashew
1 teaspoon
Olive oil
2
Shallots
125 grams
Shiitake
4 clove
Garlic
3 stalk
Thyme
2 stalk
Rosemary
1 teaspoon
Dijon mustard
60 grams
Olives
small handful
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the dried mushrooms in a bowl and cover them with hot water from a kettle to soak. In a separate bowl, cover the cashews with hot water and set aside.
Step 2
Heat a frying pan over a medium–high heat and add a drizzle of olive oil. Once hot, add the chopped shallots and cook for 8 minutes, stirring occasionally, until softened and lightly golden.
Step 3
Drain the mushrooms, reserving the soaking liquid, then add the mushrooms to the pan along with the sliced shiitake mushrooms. Cook for 4 minutes, then pour in 4 tablespoons of the reserved mushroom soaking water and continue frying for another 4 minutes.
Step 4
Add the garlic, thyme and rosemary to the pan and cook for a further 5 minutes, stirring so the herbs release their aroma.
Step 5
Drain the cashews and place them in a food processor. Add the mushroom mixture, along with the mustard, olives, parsley, and a pinch of salt and pepper. Blend until smooth.
Step 6
Spoon the mixture into a serving bowl and finish with a garnish of sliced olives and a scattering of parsley.
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