Quick Mushroom Pâté

Great for spreading on toast as a tasty snack.


  • 225 g mushrooms (finely chopped, stalks and all)
  • 50 g onion, finely chopped
  • 25 g butter
  • 75 g wholemeal breadcrumbs
  • 60 ml hot water
  • juice of quarter lemon
  • 1 garlic clove (crushed)
  • 7 g dried yeast
  • pinch ground nutmeg
  • salt and freshly ground black pepper to taste


  1. Melt the butter in a saucepan and sauté the onion until transparent.
  2. Add the mushrooms and cook for 2 minutes.
  3. Soak the breadcrumbs in the hot water for half a minute then add to the pan with the lemon juice and garlic.
  4. Cook over a low heat until all the liquid has evaporated.
  5. Remove and beat in the remaining ingredients.
  6. Check the seasoning to taste.
  7. Spoon into ramekin dishes, cover and refrigerate until required.


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