No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Wild Mushroom Pate

  • Yield: About 3 cups


  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
  • 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
  • 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley leaves
  • 1 teaspoon truffle oil
  • 4 ounces softened cream cheese
  • 4 ounces softened goat cheese
  • Toast points and crackers, accompaniment


  • In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds.
  • Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.
  • Serve chilled with toast points and crackers.

Recipe Details