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Snack recipe · from the recipe book

Garlicky Mushroom Herb Pâté on Toast

An earthy, savory spread of browned mushrooms, garlic, thyme and toasted almonds, silky with a little cream cheese, piled on crisp whole-wheat toast.

Garlicky Mushroom Herb Pâté on Toast

Ingredients

  • 6½ cups sliced450 gWhite mushroomssliced
  • ½ cup chopped80 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1 tsp1 gDried thyme
  • ¼ cup whole40 gAlmonds
  • ¼ cup60 gCream cheesesoftened
  • 2 tsp10 gLemon juice
  • 3 tbsp chopped12 gFresh parsleychopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread

Steps

  1. Slice the mushrooms, finely chop the onion, mince the garlic, chop the parsley and set the cream cheese out to soften.
  2. Toast the almonds in a dry large skillet over medium heat, stirring, until fragrant, 3 to 4 minutes; move them to a food processor to cool.
  3. Heat the olive oil in the same skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until their liquid evaporates and they brown, about 8 minutes more.
  4. Lower the heat to medium, add the onion and cook until soft, about 4 minutes. Stir in the garlic and thyme and cook 1 minute. Let the mixture cool for 10 minutes.
  5. Pulse the almonds until finely ground. Add the mushroom mixture, cream cheese, lemon juice, salt and black pepper and pulse until thick and mostly smooth with a little texture.
  6. Stir in half the parsley and spoon the pâté into a bowl; scatter the remaining half of the parsley on top.
  7. Toast the whole-wheat bread, cut each slice into triangles and serve alongside the pâté for spreading.

Contains: Milk, Tree nuts, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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