Office Lunches

Mushroom pâtéFeatured

Something delicious to dunk or dip veggies and other nibbles in, is always a winner on a snack platter. Pan-fried mushrooms seasoned with lemon juice and cumin can easily be turned into an impressive pâté – great for both entertaining and everyday meals.


For 3

You will need...

  • 250 g button and portabellini mushrooms, sliced
  • 1 large clove of garlic, crushed
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 60 ml ground almonds
  • 80 ml plain yoghurt or plain smooth cottage cheese
  • more lemon juice and black pepper to taste

Mushroom pâté Method

  1. Heat a large frying pan over a medium heat without any oil (see tip). Sauté mushrooms in batches until cooked but not too soft.Spoon out and allow to cool.
  2. Place mushrooms and the rest of the ingredients, except the yoghurt or cottage cheese in a food processor and blend until smooth. Or use a hand blender.
  3. Stir in the yoghurt or cottage cheese and season with more lemon juice and black pepper to taste. The natural salty flavour of mushrooms means that no salt is necessary – rather season with lemon juice.
  4. Spoon into a bowl, cover and refrigerate until needed. Serve the pâté as a dip with veggie sticks or cheese. Spread on sandwiches, enjoy as part of a light meal or as a sauce or accompaniment with chicken or meat.
  5. Tips: When mushrooms are pan-fried at the right temperature, no oil is necessary. The natural moisture in the mushrooms are sufficient. If you prefer a smoother pâté, stir in more yoghurt or cottage cheese or a good glug of olive oil. The pâté is also great as a spread on canapés or bruschettas for a party platter.
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