Mushroom & tarragon pâté

Mushroom & tarragon pâté

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(9 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
This low-fat, easy pâté is a perfect vegetarian starter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal137
  • fat12g
  • saturates7g
  • carbs4g
  • sugars0g
  • fibre2g
  • protein3g
  • salt0.38g
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  • 50g unsalted butter
  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 leek, finely chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 garlic cloves, crushed
  • 100g chestnut mushroom, finely chopped
  • 100g shiitake mushroom, finely chopped
  • 2 tsp wholegrain mustard
  • 2 tbsp crème fraîche
  • 3 tbsp chopped fresh tarragon, plus extra to garnish



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 French stick ; extra vigin olive oil; mixed salad leaves, to serve


  1. Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.

  2. Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.

  3. Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

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Comments, questions and tips

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23rd Jun, 2019
I used only dried mushrooms (half shtiake, half porcini), which gave a lot of flavour. Used all other ingredients as per the recipe and the result was very tasty.
23rd May, 2016
Delicious. I've made this a few times now as a canapé / starter. I use a pack of re-hydrated dried "exotic" mushrooms mixed with fresh chestnut mushrooms, and it works well. You could use any type really. The flavour is amazing.
29th Dec, 2015
I made this for Christmas and it was lovely. I recommend it.
18th Dec, 2013
Has anyone tried this cold as part of a Buffett?
8th Aug, 2013
Had a party recently and my 14year old granddaughter made this dish. It was very well received and everyone commented on the excellent taste of it. Unfortunately, I did not get a chance to try, so will have to make again for myself. Great dish
19th Apr, 2013
Is it suitable for freezing?
27th Jan, 2013
Served this last night and it was a huge hit. I used re-hydrated mixed forest mushrooms instead of fresh, and the flavour was excellent. Mine looked a lot greener than the picture (too much leek maybe), but no one seemed to mind! Great recipe!
13th Oct, 2010
I'm vegetarian, but my partner is not, and we both love this recipe. I use low fat natural yoghurt instead of creme fresh and a finely chopped red onion (fridge staples) instead of leeks and shallots. I've made it as a starter, made it as mini canepes at a dinner party and we have had it on two halves of a toasted english muffin with a salad as a main. Beautiful!
7th May, 2010
Really beautiful starter suitable for everyone! I veganised it and used margarine and no creme fraiche, but it was rich enough without it, in fact it may have spoilt the flavour. It was really delicious!
7th Sep, 2009
Absolutely gorgeous. Very tasty - I don't like mushrooms but wow I liked this! Would be a great Xmas starter. Highly recommended.


12th Dec, 2015
Thinking of making this for Christmas. Can this be made beforehand and can it be frozen?
goodfoodteam's picture
18th Dec, 2015
No, this won’t freeze unfortunately, but you can make it a day ahead. It is possible that the colour will go a little darker on keeping though. Add the tarragon when you reheat it.
18th Dec, 2013
Is this suitable for serving cold as part of a Buffett?
goodfoodteam's picture
24th Dec, 2013
Yes, you can serve cold.
18th Dec, 2013
Can this be served cold?
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