Yellow Pepper Mushroom Pate

The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays. Serve with crackers or crusty bread.

Makes 1 & 1/2 cups


2 tablespoons vegetable oil, plus more if you need
1 medium sweet onion, sliced into thin half moons
1 box (8 oz) button mushrooms, cleaned and chopped into medium chunks
1 tablespoon butter
1 large yellow sweet pepper, chopped into medium chunks
1/4 cup lightly packed sun dried tomatoes (I used Bella Sun Luci sun-dried tomatoes with Greek oregano and garlic), cut into thin stripes
1/3 cup white wine, room temperature
1/2 teaspoon sugar
Salt and black ground pepper to taste
garlic powder (optional)

pomegranate seeds, parsley or cilantro leaves for garnish

Usually I lightly rinse the mushrooms with cool water and pat dry with paper towels. Please do not soak the mushrooms. Just before use using clean hands, I squeeze mushrooms over a bowl to remove excess water.

Heat olive oil in a large saute pan over medium-high heat. Add onion and cook 5-7 minutes until onion is lightly browned. Then add chopped mushrooms and lightly sprinkle with salt and black ground pepper. Saute for 3-4 minutes, add butter and mix everything very well until butter is melted. Rise the heat, add yellow pepper, sun-dried tomatoes, and sugar. Saute for a couple minutes and pour white wine into mushroom mixture. Low the heat and saute for 6-8 minutes. Check for salt and pepper. If you like garlic, please add garlic powder to taste. In the end, all ingredients except pepper will be caramelized and pepper will be just a little bit tender(not fully cooked). Remove from the heat, cover with a lid and leave for 3-5 minutes to cool.

Add the mushroom-pepper mixture to the food processor. Process stopping to scrape the sides as needed  until you reach a pâté texture. Check again for salt and pepper. Press pâté into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving, about 8-10 hours.