Adobo-spiced Mushroom Pâté

Makes about 3 cups.

Mushroom pâté is a throwback to the 1970s but it’s just as delicious today as it was back when. In this version, our Filipino Adobo enhances the deep, umami flavor of the mushrooms, while allspice, cloves, and black pepper provide focus and a bright counterpoint. It’s a great addition to your party repertoire and can be made a couple of days ahead. Serve it with baguette slices or on toast with pickled onion slices.

Note: For deglazing the sauté pan, we like using a good mezcal (such as Bozal) for its sweet, lightly smoky notes, but you can use white wine, brandy, or even whiskey. Each will bring a distinct but lovely flavor to the pâté, so feel free to experiment. If you’re avoiding alcohol, use water to deglaze the pan. 

½ teaspoon allspice berries 
2 clove buds 
2 tablespoons oil 
1 cup diced shallots 
1 tablespoon chopped garlic 
4 tablespoons (half stick) butter, cut into chunks 
1½ pounds mushrooms (any variety or a mix) cleaned, stems trimmed, roughly chopped  
2 teaspoons Filipino Adobo 
½ teaspoon dried French tarragon 
½ teaspoon dried Sicilian thyme 
¼ cup mezcal 
2 teaspoons fresh lemon juice 
8 ounces cream cheese 
Sea salt and black pepper 

Grind the allspice berries and cloves to a powder using a mortar and pestle or spice grinder. Set aside. 

Put the oil and shallots into a large skillet set over medium-high heat. Sprinkle with a pinch of salt and sauté, stirring occasionally, until the shallots are tender and translucent. Add the garlic and cook until fragrant, about a minute longer. 

Add the mushrooms to the pan, followed by the butter. Cook, stirring occasionally, until the mushrooms release their juices. Sprinkle the Filipino Adobo over the mushrooms, then add the tarragon and thyme, crumbling them between your fingers. Add half the ground allspice-clove powder, several grinds of black pepper, and a big pinch of salt. Cook until the mushrooms are very tender, browned, and glazed-looking. 

Add the mezcal and stir to scrape up any browned bits stuck to the bottom of the skillet. Cook until the mezcal has evaporated, about 2 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and add more salt if needed. 

Transfer the mushroom mixture to the bowl of a food processor fitted with the metal chopping blade. Let the mushrooms cool for 5-10 minutes. 

Pulse a few times until the mushrooms are ‘minced.’ Add the cream cheese in chunks and another big pinch of the allspice-clove powder, then process until the mixture is smooth. Taste and add more salt, black pepper, or lemon juice as needed. 

Transfer the pâté to a lidded container. Cover and chill for at least two hours so the flavors can meld and the pâté can firm up. 



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