Mushroom Pâté on Seedy Toast with Arugula


  • White button and/or Crimini mushrooms, 12 cups (4 small containers of 227 grams) – roughly chopped into slices (ensure they’re all approximately the same size, for even cooking!)
  • Garlic, 2 medium cloves – minced
  • Olive oil, 3 tbsp (split – 1 tbsp of oil per 3 cups of mushrooms, cooked in batches)
  • Salt, 1/2 tsp split between batches of mushrooms
  • Cracked black pepper to taste


  1. Saute the mushrooms in 4 batches using a large frying pan. This way you will not overcrowd the pan, which would cause the mushrooms to steam rather than brown. Cook 3 cups of mushroom slices at a time. Saute them in olive oil over medium-high heat for 10-minutes. Stirring occasionally until the liquid released from the mushrooms has mostly been cooked out.
  2. Season the mushrooms with salt and cracked black pepper. Add some of the minced garlic, and cook for another 2 minutes.
  3. Empty the first batch of sautéed mushrooms onto a plate, and proceed to cook the rest of the mushrooms the same way.
  4. Mix all of the sautéed garlicky mushrooms in a food processor, until it forms a textured paste. You will have to scrape down the sides, to ensure the mushrooms break down evenly.
  5. Let the mushroom pâté cool and set in the fridge for an hour.
  6. Enjoy the pâté on seedy whole grain bread, topped with fresh arugula lightly dressed in a little olive oil, and drizzle of balsamic vinegar. The vinegar is essential to bring some brightness to the bite!

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