Ingredients
Mushroom Mixture
- 300 g mushrooms, chopped (about 10-12 flat, portobello, or Swiss brown mushrooms)
- ½ onion, chopped
- 6 tsp garlic, chopped
- 2 tbsp fresh thyme leaves (or substitute rosemary)
- 4 tbsp extra virgin olive oil, divided
- 2 tbsp water (or sherry, port, or red wine)
- Salt and pepper to taste
Additional Ingredients
- 100 g brie cheese, chopped roughly (about ½ wheel or 3.5 oz; substitute camembert, ricotta, or cream cheese if desired)
- ½ cup walnuts (45 g / 1.6 oz), roasted and chopped
- ½ cup fresh parsley, chopped
Optional
- 3 tbsp melted butter (to seal the pate if not eaten immediately)
Instructions
- Sauté Aromatics and Mushrooms: Drizzle half of the olive oil into a large frying pan over medium heat. Add the chopped garlic and onion, frying for a few minutes until translucent. Then add the chopped mushrooms, fresh thyme, and the remaining olive oil. Fry for about 5 minutes, allowing the mushrooms to slowly cook down and release their moisture.
- Add Walnuts, Parsley, and Liquid: Pour in the water (or sherry/port/red wine), add the chopped walnuts and fresh parsley along with salt and pepper to taste. Toss everything together and continue frying for a few more minutes to warm the walnuts and bring out the bright green color of the parsley.
- Incorporate Brie Cheese: Switch off the heat and add the chopped brie on top of the mushroom mixture. Let it sit for 15 to 30 seconds to allow the brie to start melting from the residual heat, then stir the mixture until well combined.
- Blend into Pate: Transfer the mushroom and brie mixture to a blender, food processor, or medium bowl (if using a stick blender) and blend until smooth. For a chunkier texture or coarse dip, you can skip blending.
- Serve or Store: Spoon the pate into a ramekin and smooth off the top. Serve immediately with crusty bread or savory crackers. If you are not eating it right away, pour melted butter on top to seal the pate, then refrigerate. It will keep fresh for up to 3 days.
Notes
- Substitute brie with camembert, ricotta, or cream cheese if preferred.
- Use sherry, port, or red wine instead of water to add extra depth to the flavor.
- Optionally roast walnuts before chopping for enhanced nuttiness.
- For a vegan version, replace brie with a plant-based creamy cheese alternative.
- Make ahead and seal with melted butter for up to 3 days of refrigerated storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian European
- Diet: Vegetarian
