Recipe mushroom truffle pâté vegetarian

Don't let its appearance fool you, this delicious pâté is simple to make.

It is a perfect complement to toast, crackers, melba toast or a croissant.

Try this vegetarian spread as an alternative to traditional meat filled pâté, using mushrooms and onions, you won't be disappointing.


  • 2 cloves garlic
  • 1 white onion
  • 300g chestnut mushrooms
  • Few springs of fresh thyme leaves
  • 125g cream cheese
  • Handful flat leaf parsley


  • Melt the butter in a pan with a drizzle of Truffle Infused Olive Oil.
  • Add the chopped onions and sauté until translucent and soft.
  • Add in the chopped garlic cloves and cook for another few minutes.
  • Finely chop the mushrooms and add to the pan and cook until reduced and tender.
  • Add the fresh thyme and the Truffle Reserve Balsamic and continue to stir for another minute.
  • Remove from the heat and then set aside for 20minutes or until cooled.
  • Transfer to a food processor and add in the cream cheese and the fresh parsley and then blitz until smooth.
  • Season with salt and pepper to taste.
  • You can add in more Truffle Oil or Truffle Balsamic
  • if you would like a more intense truffle taste.
  • When you are happy with the flavour cover with cling film and put in the fridge to set for 1-2 hours.
  • On crusty or toasted bread with a few sprigs of parsley.
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