Recipe by: Berit Karlsen

Source: adapted from

Note for the pan ICCS lunch (per photo) the quantity here was doubled


  • 30 g butter
  • 1 Tbsp butter
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 300 g cup mushrooms, chopped
  • 1 ½ tsp fresh thyme leaves (I used dried)
  • 125g cream cheese, room temperature
  • 2/3 cup loosely packed chopped fresh continental parsley
  • Pink Himalayan salt flakes to taste
  • Freshly ground black pepper, to taste
  • 1 French baguette, thinly sliced crossways
  • 60 ml (1/4 cup) olive oil
  • 1 Tbsp chicken stock powder


  • Heat butter and oil in a large heavy based frying pan over medium heat.
  • Add onion and cook, stirring, for 3 mins or until onion softens.
  • Add the garlic and cook for 1 more min or until fragrant.
  • Increase the heat to high and add the mushrooms and cook, stirring occasionally, for 4 mins or until tender. Add the thyme and cook for 1-2 mins or until the liquid evaporates. Remove from the heat and set aside for 10 mins to cool.
  • Transfer mixture to a food processor. Add cream cheese and parsley and process until smooth.
  • Taste and season with salt and pepper.
  • Transfer to a serving bowl.
  • Cover with plastic wrap and place in the fridge for 1-2 hours to set.
  • Meanwhile, preheat the oven to 180 C (350 F). Brush bread slices with a little olive oil and place on a baking tray. Cook in the oven for 8-10 mins or until golden.
  • Serve pate with toasted baguette.

Download PDF here: Mushroom Pate Berit Karlsen