Mushroom pâté with gorgonzola cream

Reed Chan
5 1
60 mins
60 mins


Servings: 2
  • 400 g mixed mushrooms (e.g. pink mushrooms, golden cap)
  • 3 (30 g each) Shallots
  • 3 Stem(s) Thyme
  • 1 (approx. 200 g) Chicken filet
  • 1 TABLESPOON Olive oil
  • 200 g Whipped cream
  • 30 g Gorgonzola cheese
  • 1 package (approx. 270 g) fresh puff pastry for strudel or small pastries; rolled out on baking paper (approx. 42 x 24 cm; refrigerated shelf)
  • 1 egg (size M)
  • 7-10 Tbsp Grease


  1. 1

    Washing and cleaning mushrooms. Peel and chop the shallots. Wash thyme and dab dry. Wash the meat, dab dry and cut into finger-thick strips. Heat oil in a large pan.

  2. 2

    Brown the meat and mushrooms for about 3 minutes. Add the shallots and thyme and continue to fry for approx. 3 minutes while tossing. Put approx. 2 tablespoons of cream aside. Add the rest of the cream to the mushrooms, bring to the boil, melt the gorgonzola in it and put it aside.

  3. 3

    Unroll the puff pastry on the baking paper, cut in half crosswise. Line a greased casserole dish (approx. 500 ml capacity) with half of the pastry. Press the dough lightly. Separate the egg. Whisk the egg white and spread very thinly on the dough.

  4. 4

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the mould and let it cool down. Remove thyme from the mushrooms. Spread the mushrooms with the sauce in the mould.

  5. 5

    Pour the rest of the dough onto the tin, press down firmly at the edges and cut off any protruding edges. Prick the surface with a toothpick or a small knife. Whisk the egg yolk and 2 tablespoons of cream, spread on the surface.

  6. 6

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until the puff pastry is golden brown. Remove, allow to cool briefly and serve.

Nutrition Facts

720 kcal
32 g
51 g
29 g

Categories & Tags

Main DishesVegetablesMushrooms