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Mushroom Pate

Approx. 2.5 cups
Preparation time: 
10 minutes (plus 1 hour soaking time for mushrooms)
Cooking time: 
20 minutes


  • 25g dried Porcini mushrooms
  • 2 tablespoons (40mL) olive oil
  • 1 onion, finely chopped
  • 500g flat or button mushrooms, trimmed and chopped
  • 2 tablespoons (40mL) Kikkoman Roasted Garlic Marinade & Stir Fry Sauce*
  • 1/4 cup light sour cream
  • Ground black pepper, to taste
  • Cracker biscuits, or vegetable crudit_s to serve


  1. Place Porcini mushrooms in a small bowl and add just enough boiling water to cover. Leave to soak for 1 hour, or until mushrooms are soft. Drain well, reserving 1/4 cup of the soaking liquid.
  2. Heat olive oil in a large fry pan. Add onion and stir over medium heat for 5 minutes or until soft.
  3. Add flat or button mushrooms and cover for 10 minutes, stirring occasionally, until mushrooms are soft. Add Porcini mushrooms, reserved soaking liquid and Roasted Garlic Marinade; cook uncovered until most of the liquid has evaporated.
  4. Process mushroom mixture in a food processor until smooth, and then cool. Stir in sour cream and ground black pepper. Serve at room temperature with cracker biscuits and vegetable crudit_s.

Tip: Pate can be prepared up to 2 days before and stored in an air-tight container until required. Bring back to room temperature before serving.
*Variation: Kikkoman Naturally Brewed Soy Sauce can be substituted for Roasted Garlic Marinade if desired.