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Recipes - Wild Mushroom Pate

By Nutri People

Wild Mushroom Pâ


  • 25g dried porcini mushrooms
  • 2 tbsp Omega Excellence Coconut Butter
  • 2 shallots, finely chopped
  • 500g mixture of wild, fresh mushrooms
  • 2 garlic cloves, finely chopped
  • Sea salt and black pepper
  • Juice of 1 lemon
  • 100g ricotta
  • 150ml low fat crème fraîche
  • 100g toasted walnuts, roughly chopped
  • A handful of fresh parsley 


  1. Leave the porcini mushrooms to soak in boiling water for 15 minutes, then drain. Chop the mushrooms roughly.
  2. Melt the coconut butter in a large frying pan and sauté the shallots for 10 minutes over a low heat, until soft and translucent. Roughly chop the fresh mushrooms and add them to the pan, along with the porcini, garlic and some salt and pepper.
  3. Cook over a moderate heat for 10 minutes, until the mushrooms are soft and lightly golden and any moisture has bubbled away. Tip everything onto a plate and leave to cool.
  4. Blend the mushroom mixture in a blender with half the lemon juice, the ricotta and the crème fraîche and blend until smooth.
  5. Add the walnuts and pulse briefly again. Fold in the parsley and add more lemon juice, salt and pepper as necessary.
  6. Spoon into a dish or ramekins, cover and chill until firm. 

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