Vegetarian or not, you will love this Pâté with Portbello mushrooms

Pâté with mushrooms is not what our forefathers had in mind when they defined  the word “Pâté” as a mixture of ground meat and fat minced into a spreadable paste. They were thinking more in terms of pork, game,beef, goose or chicken liver and let’s not forget the piece de resistence Pâté de foie gras, made from the fattened livers of geese.
To stay in line with our decision to join the Meatless Monday group, I had to challenge our fore fathers somewhat and make this very “meaty” Mushroom Pâté.

I am rather ashamed to say that up until last year my knowledge of mushrooms was somewhat challenged and whenever a recipe called for mushrooms, I would just assume that it was button mushrooms that the recipe asked for. When I was asked to do develop a series of recipes for Delifunghi, I was absolutely astounded to see the likes of enoki, shiitake, oyster, chanterelle, portebello, each with their own unique flavor, texture and cooking possibilities. Did you know that even the very expensive truffle is also part of the mushroom family?
To me, the mushroom that stood out from the rest of the mushroom crowd was the portebello or the portabella. After I had my first taste it came as no surprise to me that  this mushroom is sometimes referred to as the vegetarian’s meat. I just fell in love with its meaty, almost steak-like” texture, I just couldn’t resist making a Mushroom burger and my family could not believe they were not having meat at all. After that, I tried, Spaghetti and (Meatballs)Mushroom balls, Meat(no mushroom) loaf and then I tried this Mushroom Pâté, man it was all so good! (All recipes which I will share with you on Meatless Mondays to come) I know there are some of you who might be a tad intimidated to use all the exotic mushrooms, but fear not, it is not at all difficult, there are just a few things you should know.

How to buy and store Portebello Mushrooms

Choose the solid, plump mushrooms, the limp an dried out ones are not good to eat anymore. If they are at all slimy, they should be thrown away. The mushrooms should have a rich earthy smell.
Remove the mushrooms from their plastic punnet and place them on an open tray, cover with a paper  towel and leave in the fridge for op to 6 days. You can also place them in a paper bag. I had a special little cardboard box in my fridge whilst I  was busy with the development.

How to cook Portebellos

Grilling – Brush the mushroom with olive oil or melted butter, season with your favorite spice and grill for 5 minutes on each side under a hot grill.

Saute – Heat some butter or olive oil in a skillet, slice the mushrooms in slices and saute until tender.Remember the longer you cook the mushroom, the meatier it becomes.

Roasting –Preheat oven to 220C(425F) Brush with melted butter or olive oil and roast in the oven for 20-25 minutes.

Pâté with Portebello Mushrooms


250gr Mixed Punnet Mushrooms
1 tbsp Olive oil
½tsp smoked paprika
Zest/ juice of 1 lemon
250gr cream cheese
Clean and slice mushrooms. Heat olive oil in pan, add smoked paprika and mushrooms and sauté until  the mushrooms are cooked. Cool slightly. Add mushrooms and all other ingredients into a blender and pulse until you have a nice rustic pate. If you prefer a smooth pate, pulse until desired consistency! Serve with toasted ciabatta

Two other favorite Pâté recipes, that you might want to try!
(click on Pictures for the recipes)