Vegetarian Mushroom Pâté Cups

Total time50 min

Prep time15 min

Cook time20 min

Deeply browned cremini mushrooms are the star here, cooked down until every bit of moisture evaporates and they turn rich, caramelized, and intensely savory. A touch of fresh thyme and rosemary gets stirred in while the pan is still hot, then everything gets blended with creamy ricotta and a splash of apple cider vinegar for tang until the pâté is smooth but still has a little texture to it. Spooned into crisp butter lettuce cups and finished with a scatter of fresh parsley, it's an elegant, fuss-free bite with great contrast between the cool, crunchy lettuce and the warm, earthy filling. Chilling the pâté for even just fifteen minutes lets it firm up so it holds its shape perfectly when scooped. This is a genuinely solid pick for a vegetarian spread — easy to make ahead, easy to serve at a party, and satisfying enough to double as an appetizer or a light lunch.

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Ingredients

4 servings

For the pâté

2 tbsp unsalted butter
1 lb cremini mushrooms, cleaned and roughly chopped
½ tsp salt
2 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ cup fresh ricotta
Bellwether Farms Ricotta Whole Milk - 12 Oz Murray's® Whole Milk Ricotta Cheese Organic Valley Organic Ricotta Cheese Polly-O Part Skim Ricotta Cheese 15 oz Galbani Classic Whole Milk Ricotta Cheese
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1 tbsp apple cider vinegar
1 tbsp olive oil

For serving

8–10 butter lettuce leaves, separated and rinsed
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms and salt in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown.
2
Stir the mushrooms and continue cooking for another 5–7 minutes, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned and fragrant.

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