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Mushroom and onion pâté on rye

Mushroom and onion pâté on rye

An easy starter packed full of flavour. This pâté can also moonlight as a sauce for pasta or meat. Simply add in cream or crème frâiche, bring to your preferred consistency and then heat gently.

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VegetarianHealthySource of fibre
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plussoaking and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 20g dried porcini mushrooms
  • 250g chestnut mushrooms
  • 1 onion
  • tbsp unsalted butter
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, crushed
  • 75g Greek yogurt
  • 50g creme fraiche
  • 1 tsp sherry vinegar
  • 10 sprigs lemon thyme, leaves picked
  • 4 slice/s rye bread
  • 4 celery sticks, 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.


Typical values per serving when made using specific products in recipe


1,052kJ/ 252kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating