Mushroom Ricotta Pate


  • 1 and 1/2 oz butter
  • 1 tbs olive oil
  • 2 cloves garlic, crushed
  • 1 lb mixed mushrooms
  • 3 scallions, chopped
  • 2 tbs lemon juice
  • 1/4 lb ricotta cheese
  • 1/4 lb cream cheese, softened
  • 2 tbs fresh cilantro, chopped
  • kosher salt and fresh cracked black pepper to taste
This is wonderful spread on crackers or crusty bread.
  • Melt the butter along with 1 tbs olive oil in a frying pan.
  • Add the mushrooms and 2 crushed cloves of garlic.
  • Cook until the mushrooms have softened and the mushroom liquid has evaporated.
  • Stir in the chopped scallions. Allow to cool completely.
  • Add the a food processor along with the lemon juice, ricotta and cream cheese and process until smooth.
  • Season with salt and pepper to taste.
  • Place in a covered dish and refrigerate for 2 hours before serving.

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