Italian Mushroom Pate Food

MUSHROOM PATé RECIPE

Steps:

• Soak the porcini in boiling water until softened, about 20 mins, then strain through a sieve.
• Melt a knob of butter in a pan and sauté the porcini for a few minutes, then set aside. Put the shallots and garlic in the same pan and cook until softened. Set aside.
• Now sauté the remaining mushrooms in batches, adding butter when needed until they are cooked. Put into a bowl and add all the remaining ingredients. Whizz in a processor with seasoning. Put into a pâté dish. Melt the 125g butter and pour over the top, leaving the milky solids in the pan. Arrange the herbs in the butter. Chill in the fridge; serve with toasts or crostini.

MUSHROOM PATE

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
• Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

ITALIAN MUSHROOM PATE

Steps:

• Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
• Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
• Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
• Try the mixture and add salt and pepper to taste.
• Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
• Chill in the fridge until ready to serve.
• Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!

TRUFFLED MUSHROOM PâTé

Steps:

• Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
• Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
• Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
• For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

MUSHROOM & TARRAGON PâTé

Steps:

• Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
• Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
• Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

MUSHROOM PATE

Steps:

• In a food processor chop mushrooms, garlic and scallions.
• Melt 2 tbsp butter and add chopped items.
• Sauté till soft.
• Add chicken stock and cook on high till all the liquid has evaporated.
• Combine cream cheese and 2 tbsp butter in food processor.
• Add mushroom mixture and process till combined.
• Season to taste with salt and pepper.
• Put in crock or container and refrigerate till ready to serve.

MUSHROOM PATE

Steps:

• Wash the mushrooms and cut into halves.
• Puree the mushrooms with the 4 cups of water in a blender or food processor.
• In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
• Strain the mixture, separating the thicker mushroom portion from the liquid.
• Reserve the mushroom portion.
• Simmer the liquid again until it is reduced to about 1/2 cup.
• Set aside the reduction/glaze.
• While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
• The pate can be refrigerated for up to 7 days.
• Serve with crackers or toast points.
• Enjoy!

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

MUSHROOM PATE

Steps:

• Saute onion in olive oil until soft.
• Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.).
• Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
• Season to taste with salt and pepper.
• Chill and serve cold, with good bread alongside.