Easy healthy mushroom pate recipe – Slimming World friendly

If you’re looking for a healthy sandwich filling that’s a little different, this mushroom pâté is well worth trying. It’s creamy, full of flavour and surprisingly satisfying, yet it’s made with simple ingredients and uses quark instead of lots of butter or cream.

I love recipes like this because they’re incredibly versatile. One day I’ll spread it on wholemeal toast for lunch, the next I’ll serve it with vegetable sticks as a snack or pop it onto a buffet table with crackers when friends come round. It’s also a brilliant way to use up mushrooms before they need throwing away, which is always a bonus.

Even if you’re not usually a fan of quark, don’t let that put you off. Once it’s blended with the mushrooms, garlic and thyme, you’d never guess it’s there. It simply creates a smooth, creamy texture while adding extra protein and keeping the recipe much lighter than traditional mushroom pâté.

Why you’ll love this healthy mushroom pâté

If you’ve only ever bought mushroom pâté from the supermarket, I think you’ll be pleasantly surprised by how easy it is to make your own.

This recipe has become one of my favourites because it’s so versatile. It works just as well spread on warm toast for lunch as it does served with crackers as part of a buffet or cheeseboard. It’s also a brilliant way to use up mushrooms that are getting close to their best-before date, which always feels like a win.

You’ll love this recipe because:

• It’s ready in around 20 minutes.
• High in protein thanks to the quark.
• Naturally vegetarian.
• Great for meal prep.
• Freezer friendly.
• Perfect as a sandwich filling, dip or starter.
• Made with simple supermarket ingredients.

Once you’ve made it once, you’ll probably find yourself making it again whenever you’ve got mushrooms that need using up.

Is mushroom pâté healthy?

Traditional mushroom pâté is often made with butter, cream or cream cheese, which gives it a rich flavour but also makes it much higher in fat.

This version is a little different.

Using quark instead keeps the pâté lovely and creamy while adding plenty of protein and keeping the fat content much lower. It’s one of my favourite healthy ingredient swaps because the finished pâté still feels indulgent, even though it’s much lighter than many shop-bought versions.

Mushrooms themselves are also surprisingly nutritious. They’re naturally low in calories while providing fibre, B vitamins and minerals such as selenium and copper. They’re one of those ingredients that add lots of flavour without adding lots of calories, making them perfect for healthy recipes.

Of course, like any food, it’s all about balance. I love serving this mushroom pâté with plenty of crunchy vegetable sticks or spreading it on wholemeal toast for a satisfying lunch.

Budget shopping tips

I try to ensure all of the recipes including this healthy mushroom pate I make are accessible for everyone. By this, I mean that they do not use obscure hard-to-find ingredients.

I also believe that recipes should use as few ingredients as possible and avoid expensive ingredients. We would all much rather spend money on holidays than expensive ingredients wouldn’t we?

Buying herbs and spices in bulk is something I really recommend. It can save a lot of money in the long term but also mean you never run out!

I find putting them on Amazon Subscribe and Save helps save too!

Shopping around to see which shops have offers on your usual products can make a big difference to your weekly shopping bill.

Additionally don’t forget to check out the yellow sticker reductions and freeze what you can. If mushrooms are on offer in the Aldi Super 6 for example why not make a batch of Slimming World mushroom pate?

Frozen vegetables are nutritionally just as good as fresh usually so do keep an eye out for those too to save money.

Do you have any particular frozen vegetables you love? Do share them with me it is always nice to hear people’s recommendations.

What to serve with mushroom pâté

One of the reasons I enjoy making this recipe is because it’s so versatile.

Some of my favourite ways to serve it include:

• Spread on wholemeal toast.
• As a sandwich or wrap filling.
• On oatcakes or wholegrain crackers.
• With carrot, cucumber, celery and pepper sticks for dipping.
• As part of a buffet or picnic.
• On baked potatoes instead of butter.
• Served on crostini as a simple starter.

It also makes a lovely addition to a grazing board alongside cheeses, olives, grapes and chutneys if you’re entertaining.

What is Quark?

It is a soft cheese made with skimmed milk. It’s rather like Philadelphia in its consistency and, due to the fat-free aspect of it, there is little flavour. Because of this, quark on its own is not often enjoyed.

Quark is, due to its limited flavour, very versatile and useful in some great recipes. I frequently use it in both sweet and savoury recipes and share a variety of my favourite quark recipes.

Making healthy mushroom pate with reduced products

If you spot lots of reduced mushrooms then this is the perfect recipe to make. Why not consider growing your own mushrooms for this recipe?

Reduced thyme that has been frozen also works really well. Another way to save money is by using onion instead of shallot, it alters the taste a little but will still be nice.

Health benefits of mushrooms

Did you know there are lots of health benefits of mushrooms? Whether you enjoy them in this healthy mushroom pate, a mushroom soup or Chicken and mushroom curry, or mushroom stroganoff why not try to add more into your diet?

Storing your healthy mushroom pate

This recipe can be made in a batch and frozen. It is best to allow it to defrost itself in the fridge for 12-24 hrs before using and stir before serving.

Freezing healthy mushroom pate in an ice cube tray is a perfect way to be able to defrost small amounts at a time.

The completed healthy mushroom pate needs to be chilled and eaten within 3 days of making or frozen. To store in the fridge a small mason jar works well.

Easy variations to try

Once you’ve made the basic recipe, it’s really easy to adapt depending on what you’ve got in the fridge or how you’d like it to taste.

Make it extra garlicky

If you’re a garlic lover, simply add another clove while cooking the mushrooms.

Add fresh herbs

Parsley, chives or a little tarragon all work beautifully alongside the thyme.

Give it extra texture

Blend until almost smooth rather than completely smooth if you prefer a pâté with a little more bite.

Add a touch of spice

A pinch of black pepper or a tiny sprinkle of chilli flakes can add a little warmth without overpowering the mushrooms.

Make it even richer

If you’re not watching the calories quite so closely, you could swap some of the quark for reduced-fat cream cheese for an even creamier texture.

Top tips for the best mushroom pâté

The recipe is wonderfully simple, but a few little tips make all the difference.

Cook the mushrooms until most of their liquid has evaporated before blending. This gives the pâté a much richer flavour and stops it becoming watery. Rich mushroom pâtés rely on cooking off as much moisture as possible before blending.

Allow the mushroom mixture to cool before adding the quark. This helps keep the pâté lovely and creamy.

Taste before serving. Mushrooms absorb seasoning really well, so you may find it benefits from a little extra black pepper or fresh thyme.

Finally, don’t be afraid to make a double batch. It freezes surprisingly well, making it perfect for quick lunches.

Frequently Asked Questions

Can you freeze mushroom pâté?

Yes. This healthy mushroom pâté freezes well for up to three months. Defrost overnight in the fridge and give it a good stir before serving. Freezing in small portions or even an ice cube tray makes it easy to thaw only what you need.

How long does homemade mushroom pâté last?

Stored in an airtight container in the fridge, it will keep for around three days. Always keep it chilled and use a clean spoon each time you serve it.

Can I make mushroom pâté ahead of time?

Absolutely. In fact, I think it tastes even better after a few hours in the fridge because the flavours have time to develop.

Is mushroom pâté vegetarian?

Yes, this recipe is suitable for vegetarians. If you’re cooking for vegans, you’d need to replace the quark with a suitable dairy-free alternative.

Can I use different mushrooms?

Definitely. Chestnut mushrooms, closed cup mushrooms, portobello mushrooms or a mixture all work well. Using a variety of mushrooms can add even more depth of flavour.

More healthy recipes you might enjoy

If this healthy mushroom pate has made you realise you should use quark more and are looking for more recipes with it check out my ultimate quark recipe list.

If you have lots of mushrooms to use up check out these ideas.

This is the perfect recipe to take for a Slimming World group taster session or a healthy buffet with vegetable sticks and maybe some other dips. Check out lots more ideas here.

If you like a good curry then check out all my curry recipes and some spice blends you can make yourself!

Fancy 4 weeks of healthy lunches already planned out for you? Check this lunch plan out.

If you have tried this healthy mushroom pate and enjoyed it, please do let me know in the comments below.

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