Ingredients
2 tablespoons extra virgin olive oil
1 pound (453 grams) roughly chopped mushrooms (such as cremini)
3 ounces (85 grams) finely chopped shallot
1 grated garlic clove
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 finely chopped sprig of fresh rosemary
1 cup (8 ounces/226 grams) ricotta cheese
Instructions
1- Heat the olive oil in a large sauté pan over medium heat until it’s slightly rippling.
2- Add the mushrooms and cook them until they begin to brown, stirring occasionally and letting any released liquid evaporate.
3- Once the mushrooms are ready, add the shallots and sauté for 3-4 minutes until they soften.
4- Stir in the garlic, rosemary, salt, and pepper, then cook for 2 more minutes to blend the flavors.
5- Set the mixture aside to cool for 10 minutes, then transfer it along with the ricotta to a food processor and blend until smooth and creamy.
6- Adjust seasoning if needed and refrigerate the pate in a container for 30 minutes to set it properly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍄 Use a mix of mushroom varieties for a deeper, richer flavor.
🥛 Substitute ricotta with cream cheese or dairy-free alternatives if preferred.
🍞 Serve with crusty bread, crackers, or fresh vegetables for an easy appetizer.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Sautéing, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 193
- Sugar: 5g
- Sodium: 66mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 19mg