Mushroom Thyme Spread

This velvety mushroom thyme pâté turns ordinary button mushrooms into a fancy spread that'll make you think you're at a little café in Paris. When you mix browned mushrooms with fresh thyme, you get this rich, woodsy flavor that's both classy and cozy at the same time.

I came up with this when I had friends coming over last minute and wanted something that looked fancy without needing to hunt down weird ingredients. These days, I whip it up whenever I'm having people over who like tasty food but don't have any food issues.

Ingredients

• Butter: Adds that must-have creaminess and helps get those mushrooms nice and brown for better taste
• Button mushrooms: Give that down-to-earth flavor and you can grab them at any grocery store
• Onion: Makes everything extra tasty when it gets soft and golden
• Garlic: Brings in some kick without taking over the mild mushroom taste
• Fresh thyme leaves: Add a pop of freshness that just works magic with mushrooms
• Nutmeg: Gives a tiny hint of warmth that makes the earthy flavors pop
• Marsala wine: Loosens all the tasty bits stuck to the pan and adds a touch of sweetness
• Lemon juice: Cuts through the richness so it's not too heavy
• Cream cheese: Makes everything smooth while adding richness and helping it set up right
• Sea salt and freshly ground pepper: Add to your liking

Step-by-Step Instructions

Sauté the Onions:

Put your finely chopped onions in melted butter over medium low heat with a bit of salt. Let them cook until they're soft and see-through, about 8 minutes. The salt pulls out water so they get soft without burning. Keep a lid on and check now and then so they don't stick.

Brown the Mushrooms:

Toss your finely chopped mushrooms in with the soft onions and turn up the heat to medium high. Cook them for around 8 minutes, stirring once in a while until they let out their water and then turn golden. Don't rush this part – it's where all the flavor comes from. You want most of that liquid gone to get that strong mushroom taste.

Add Aromatics:

Throw in the crushed garlic, fresh thyme leaves, and grated nutmeg. Cook just half a minute until you can really smell them. We add these tasty bits later so they don't burn but still release their flavors into the hot butter.

Deglaze with Marsala:

Splash in the Marsala wine and stir to get all those tasty browned bits off the bottom of the pan. Let it bubble away until most of the liquid's gone and the mushrooms look shiny, about 2 minutes. The alcohol cooks off, leaving just a hint of sweetness.

Finish the Mixture:

Mix in the lemon juice and add plenty of salt and freshly ground pepper. It should taste a bit stronger than you'd think because the flavors will calm down when it's cold.

Process Until Smooth:

Put your mushroom mix into a food processor with room temperature cream cheese. Blend until it's completely smooth, stopping to push down anything stuck to the sides. The warm mushrooms help melt the cream cheese so everything mixes evenly.

Package and Chill:

Scoop the soft pâté into little dishes, pushing down hard to get rid of air bubbles. Smooth the top with a spoon. Right now it'll be pretty soft, but it'll firm up in the fridge.

Fresh thyme really makes this dish special. One time I ran out and used dried thyme instead – it was okay but missed that wonderful aroma that gets everyone asking for my secret. My mother-in-law usually hates mushrooms but actually requested this pâté for her birthday party. That's when I knew I'd created something truly awesome.

Serving Suggestions

This pâté really shines on a nice chunk of bread, especially a toasted baguette with a bit of crunch outside and softness inside. For fancy parties, spread it on little toast rounds and top with baby greens or a tiny sprig of fresh thyme. If you're setting up a snack board, put it next to little pickles, apple or pear slices, and some firm cheeses.

Variations to Try

You can play around with this basic recipe pretty easily. Try using a mix of cremini and shiitake instead of button mushrooms for stronger flavor, or add a spoonful of dried porcini powder to kick it up a notch. Want something extra fancy? Mix in two tablespoons of truffle oil after blending. If you like more texture, don't blend it completely smooth – leave some small mushroom bits for a chunkier feel.

Storage and Presentation

For everyday storage, just cover the pâté with plastic wrap pushed right against the surface so it doesn't change color. To make it look fancier, pour a thin layer of melted butter over the cold pâté – this seals it and adds extra richness. Put a thin slice of cooked mushroom and a sprig of fresh thyme on top to make it pretty. Before serving, let it sit out for about 15 minutes so it spreads more easily.

This fancy pâté will be the star at your next get-together—it's super quick to throw together but people will talk about it long after they leave.

Recipe Q&A

→ Can I try other mushrooms in this recipe?

Sure thing! Button mushrooms are great, but cremini, shiitake, or even wild varieties bring unique flavors. Just chop them finely and cook until most of the moisture disappears and they turn golden.

→ What can I use if I don’t have Marsala wine?

If Marsala isn’t handy, you can go for dry sherry, Madeira, or dry white wine with a tiny bit of honey. Looking for a non-alcoholic swap? Use veggie broth mixed with balsamic vinegar.

→ How early can I prepare this spread?

It’ll stay fresh in the fridge for 5 days. Actually, making it a day ahead lets the flavors come together even better. Keep it tightly covered to avoid any unwanted fridge smells.

→ Can I freeze this mushroom spread?

You bet! Store it in a sealed container in the freezer for up to a month. Let it thaw in the fridge overnight before using. It might change texture a bit but still tastes fantastic.

→ What else goes well with this spread besides baguette?

Crackers, crostini, cucumber rounds, endive, or celery are all good options. Want to get fancy? Try it in tartlets or stuff it into mini mushrooms.

→ How do I make this spread vegan?

Easy fix! Swap butter with olive oil or vegan butter. Use plant-based cream cheese or whip up a cashew cream (soaked cashews with lemon juice and nutritional yeast).