250g chestnut mushrooms, sliced

1 garlic clove, peeled & chopped

1 tablespoon of chopped fresh thyme leaves

100g unsalted butter, softened slightly + small knob of butter for frying

30g cream cheese



Super simple mushroom paté

preparation 5 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Mushroom paté is a classic, but most people don't realise just how easy it is to make. Deep mushroomy flavour combined with the richness of loads of butter. Add just enough cream cheese to make this paté smooth, spreadable and extremely moreish. This is a two part recipe. In part one we cook the mushrooms and in part two we blend it all and chill.

Large frying pan/wok

Food processor



Spoon to stir


Before you start, have your mushrooms sliced and ready, put a frying pan/wok on the hob on a high heat and click here!

Before you start, have your mushrooms on a plate having cooled slightly. Have your food processor out and plugged in with your butter and cream cheese handy. Now click here!


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Put a large frying pan/wok on the hobon a high heat. Add a small knob of butter and a teaspoon of oil. Swirl them around in the pan and then throw in the mushrooms. Stir to coat all the mushrooms in the oil/butter and cook on a high heat for about 30 seconds. Add in a large pinch of salt, the garlic and chopped thyme. Turn the heat down to medium and cook for 5-6 minutes until the mushrooms have softened well.

Remove the mushrooms from the pan onto a plate and allow to cool slightly for about 5 minutes. Put the mushrooms into your food processor, along with the butter and cream cheese. Blend for about 30 seconds, then scrape down the sides of the blender and blend again for a further 30 seconds or so until the mixture is smooth-ish.

Empty the paté from the blender into a ramekin and chill for about an hour until set.

I hope that you enjoy them.


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