Tama's Mushroom Paté

This is a light spread for bread or crackers with very little fat and loads of mellow mushroom taste.

Servings: Makes about 2 cups

Cook Time: 20 minutes plus 1 hour chilling

Pair With: An elegant Pinot Noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 tablespoons butter

1 cup chopped onion

3 garlic cloves, minced

6 cups chopped button or Cremini mushrooms

3 tablespoons plain flour

1 tablespoon thyme leaves

1/4 cup red wine

4 tablespoons sour cream

1/2 teaspoon salt

1/4 teaspoon black pepper


Melt butter in a saucepan over medium low heat. Add onion and garlic and sweat (cook without browning) the until the onion is translucent, stirring occasionally. Add mushrooms and cook for another 5 minutes, stirring occasionally. In a separate bowl, whisk together the red wine, flour and thyme. Mix into the mushroom mixture and cook another 2 minutes, stirring occasionally.

Transfer to a food processor with the sour cream, salt and pepper and process until the mixture is not lumpy. Use a spatula to spoon into a serving container. Cover and refrigerate at least an hour.


Visit our Wine Store to find a Pinot Noir for this recipe.

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