Random Cooking Chemistry: Portobello Pâté

Dip, spread but most importantly enjoy!

I’m studying for the GRE right now and I really need some snacks to keep me focused.  Now, I grew up eating an obscene amount of liver so this is my protein packed vegetarian spin on the forever delicious pâté. This recipe should make 1 cup of spread…..enjoy!


  • 12 oz. cut portobello mushrooms
  • 1/2 small onion lightly chopped
  • 3 cloves of garlic
  • 2 tbsp. of olive oil
  • 2 tsp. of soy sauce
  • 1 tsp. of molasses
  • 2 tbsp. of lemon juice
  • 1 bay leaf
  • Kosher salt
  • A pinch of pepper
  • 1 cup boiling water
  • Crackers of your choice


1. Add all ingredients except kosher salt, bay leaf and water into a mixing bowl.  Coat mushrooms with mixture and let them marinade for 10 minutes.

Marinade for mushrooms….coat those suckers.

2. Add a pinch of kosher salt to a saucepan and boil 1 cup of water.  Add mixture and a bay leaf to the boiling water. Reduce heat to low and let mixture simmer for 3 minutes.

Simmering with bay leaf.

3. Remove saucepan from heat and let mixture stand covered for 5 minutes.

4. Remove bay leaf and puree mixture with approximately 1/4 of the mixtures juice in a food processor until a coarse paste forms.

**Note: Addition of liquid may be needed if mixture is too thick.**

5. Let mixture come to room temperature or chill overnight.  (Can be refrigerated for approximately 2-3 days).

Mixture ready for chilling.


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2 thoughts on “Random Cooking Chemistry: Portobello Pâté

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