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    Mushroom and onion pâté on rye

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    Mushroom and onion pâté on rye

    • Preparation time: 15 minutes, plus soaking and cooling
    • Cooking time: 25 minutes
    • Total time: 40 minutes, plus soaking and cooling

    Serves: 4


    20g dried porcini mushrooms
    250g chestnut mushrooms
    1 onion
    1½ tbsp unsalted butter
    1 tbsp extra virgin olive oil, plus extra for drizzling
    1 garlic clove, crushed
    75g Greek yogurt
    50g crème fraîche
    1 tsp sherry vinegar
    10 sprigs lemon thyme, leaves picked
    4 thin slices rye bread
    4 sticks celery, trimmed and cut into batons, to serve


    1. Soak the porcini mushrooms in just-boiled water for 10 minutes then drain. Very finely chop the soaked porcini and the chestnut mushrooms and onion. (Alternatively, put the mushrooms and onion in a food processor and pulse until very finely chopped.)

    2. Put the butter and olive oil in a large non-stick pan set over a low-medium heat. Add the mushroom mixture and garlic then fry, stirring frequently, for 20-25 minutes, until golden and all the cooking juices have evaporated. Transfer to a bowl and leave to cool to room temperature.

    3. Mix in the yogurt, crème fraîche, vinegar and most of the lemon thyme leaves; season. Whizz in a food processor or with a stick blender to your desired consistency. Toast the rye bread until crisp and drizzle with a little olive oil. Scoop the pâté into a bowl and scatter over the remaining thyme leaves; serve with the rye toasts and celery sticks.

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    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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