Mushroom pate for tarts or Beef Welington

Deb Crane


These tarts can be frozen and ready in minutes when you have unexpected guests. It is also the pate I use on my individual beef wellington's. Use this pate for any recipe calling for pate. It is my go to recipe! I have even made the pate and kept it in the freezer. Would be great in a stuffed tomato as well. The uses are endless.

Blue Ribbon Recipe

This is a terrifically earthy pate with all the richness of a good mushroom soup. We served it in Deb's Blue Ribbon recipe for Individual Beef Wellingtons... and were absolutely wowed. The Test Kitchen


★★★★★ 6 votes

4 dozen


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  • 10 Tbsp
    butter, cut in pieces.
  • 2 1/2 c
  • 1/2 tsp
  • 1/3 c
    sour cream
  • 1
    egg, slightly beaten
  • 4 Tbsp
  • 3 Tbsp
    finely chopped shallots
  • 1/2 lb
    finely chopped mushrooms
  • 2 Tbsp
  • 1 c
    heavy cream (whipping cream)
  • 1 Tbsp
    finely chopped chives
  • 1/2 tsp
  • 1/2 tsp
    lemon juice
  • ·
    parsley sprigs, optional for garnish.

How to Make Mushroom pate for tarts or Beef Welington


  1. For the tart dough: In food processor, combine butter, flour and salt. Process just until butter breaks into small pieces. Do not over mix. Add sour cream and egg. Mix well. Wrap in wax paper and chill. Press into 48 miniature muffin cups, the tiny ones.
    Bake in preheated 400 degree oven for 12-15 minutes or until golden.

    SHORT CUT TARTS: You can cut 3 inch rounds of white bread (no crust) butter them generously on both sides, carefully fit them into the muffin cups, add filling and bake in preheated 350 degree oven for 10 minutes. Broil for 1 minute to crisp.
  2. Mushroom filling:
    In heavy skillet melt butter. Add shallots cook for 4 minutes,stirring constantly. Shallots should not brown. Blend in mushrooms. Cook until all moisture evaporates,about 10-15 minutes. Sprinkle flour over mixture. Mix well. Stirring constantly, add cream and bring to a boil. When mixture thickens, reduce heat and simmer for a minute or 2. Remove from heat. Stir in remaining ingredients; cool.
  3. Fill each tart with mixture. Bake in preheated 350 degree oven for 10 minutes. Garnish with small sprigs of parsley, if desired. Serve immediately.
    Tarts can be frozen, and baked frozen in prepared 400 degree oven for 12 minutes.

Printable Recipe Card

About Mushroom pate for tarts or Beef Welington

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #mushroom, #tarts, #pate

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