Truffled mushroom pâté served in ramekins

Truffled mushroom pâté

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(2 ratings)

Prep: 25 mins Cook: 30 mins plus soaking, cooling and 5 hrs chilling


Serves 6 as a starter or 15-20 canapés

Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal483
  • fat47g
  • saturates26g
  • carbs8g
  • sugars3g
  • fibre1g
  • protein6g
  • salt0.5g
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  • 50g dried porcini mushroom
  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 shallots, finely chopped



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

  • 250g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • ½ tbsp white wine vinegar
  • 30g parmesan or vegetarian alternative, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 3 tbsp truffle oil
  • cornichons and toast, to serve

For the topping

  • 100g salted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp truffle oil
  • 3 thyme sprigs, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp green peppercorn, crushed
  • ½ tsp pink peppercorns, crushed


  1. Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.

  2. Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.

  3. Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.

  4. For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

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Comments, questions and tips

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24th Jan, 2020
I've made this recipe a couple of times now - it's absolutely delicious. I've had a bottle of truffle olive oil sitting in my cupboard and now it looks as if I'll finally finish it... I swapped out the mascarpone for supermarket brand cream cheese, and upped the mushroom quantity to 400g with 30g dried mushrooms (I couldn't find 50g packets of them) as it's a pretty forgiving recipe. Don't worry about chopping everything finely - the blender will do the job for you. Wonderful on toast, oatcakes, crackers, bread or with veggies as a dip, and really luxurious tasting. Thank you BBC Good Food. I always find your recipes so reliable.
7th Nov, 2019
How far in advance could this be made? Or how long does it keep for once made?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. We'd suggest making this up to two days in advance.
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