Maitake Pâté

Special thanks to Chef Julie Schreiber of the Sonoma Mycological Society for this recipe


  • 3 Tablespoon butter
  • 4 Cups Maitake Frondosa mushrooms, broken or sliced into chunks
  • ½ white onion, sliced
  • 3 bay leaves
  • 4 juniper berries
  • 1/3 Cup hard apple cider (dry)
  • Squeeze of lemon juice
  • 1/3 Cup cream


  1. Sauté the maitake in 2 T of butter over medium-high heat for about 5 minutes, until they start to brown.   Season the mushrooms with salt and pepper.   Cover, and lower the heat. Cook gently for 10 to 15 minutes, stirring from time to time - this will draw out their moisture.
  2. Remove the lid, add 1 T butter, the white onions, the bay and the juniper (put spices in cheese cloth to make them easier to pull out later). Increase heat to medium.
  3. Continue cooking till onions are golden. By now the pan bottom will start browning. Increase heat to medium-high and deglaze with the cider, stirring to scrape up the brown bits.
  4. Allow the liquid to cook off completely, then add the lemon juice and stir. Lower the heat to medium and add the cream. Cook gently for another 5 minutes. Taste again.
  5. Allow to cool, remove the bay leaves and juniper, and blend to a rough paste in a food processor. Pack in small jars and refrigerate.