When I had this appetizer at Postmark Brewing, I knew I had to try to make it at home. It’s so good that you just can’t stop going back into that little mason jar for more. Postmark serves their paté with these incredibly delicious bacon lardons. It’s pretty perfect.

If you haven’t been to Postmark before, you should check them out. Yes, it’s a brewery, but they also serve the most amazing selection of wine and their food is incredible. I should also mention that it’s in Railtown, which is kind of an edgy neighbourhood in Vancouver, but the tasting lounge in the brewery is really lovely. It’s bright, airy and spacious. This post is not sponsored by Postmark, by the way. We just really like it.

So anyway, back to the paté…

I have no idea how Postmark makes theirs, but after researching mushroom paté recipes and tasting Postmark’s, this is what I came up with and I’m really pleased with it. If you have time to try my recipe, please let me know what you think. I’m always looking for feedback.


3 cups chopped mushrooms (Cremini)

1 shallot

2 cloves of garlic

2 green onions

2 tbsp olive oil

1 tbsp butter

1/4 cup fresh dill

1/4 cup chicken stock (or vegetable stock)

1/4 cup good dry white wine

Salt & pepper

100 grams light cream cheese

1 tbsp pork liver paté (optional)

Gently saute the mushrooms, shallot, garlic and green onions in the olive oil and butter. Add the white wine. Allow it to reduce by half and then add the chicken stock. Allow the stock to reduce by half as well. Add salt and pepper to taste.

Put the mushroom mixture in the food processor. Add the cream cheese, liver paté and fresh dill. Blend until smooth.

You can serve it warm or cold, but I think it tastes better after it has been refrigerated for a little while. I topped the paté with pickled Enoki mushrooms (lemon juice and olive oil), but pickles would work well too.

Serve it with toast or crackers.