Mary Berry Mushroom Pate Food

MUSHROOM PATé RECIPE

Mushroom Paté Recipe image

Mushroom paté is a rich and indulgent veggie starter. We've used three different mushrooms in our mushroom paté, which gives it great depth of flavour.

Provided by Jane Curran

Categories Starter

Time 40m

Yield Serves: 10

Number Of Ingredients 11

Ingredients

30g dried porcini mushrooms
50g butter, plus around 125g for the top of the pâté
3 echalion shallots, finely chopped
2 large garlic cloves
450g chestnut mushrooms, roughly chopped
300g white closed cap mushrooms, roughly chopped
2 bunches tarragon, finely chopped
120g cream cheese
1tbsp soy sauce
½tsp smoked paprika
bay leaves and thyme

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.

Nutrition Facts : @context https, Calories 178 Kcal, Fat 17 g, SaturatedFat 11 g

MUSHROOM & TARRAGON PâTé

Mushroom & tarragon pâté image

This low-fat, easy pâté is a perfect vegetarian starter

Provided by Good Food team

Categories Buffet, Dinner, Starter, Supper

Time 35m

Number Of Ingredients 10

Ingredients

50g unsalted butter
2 shallots , finely chopped
1 leek , finely chopped
2 garlic cloves , crushed
100g chestnut mushroom , finely chopped
100g shiitake mushroom , finely chopped
2 tsp wholegrain mustard
2 tbsp crème fraîche
3 tbsp chopped fresh tarragon , plus extra to garnish
1 French stick ; extra vigin olive oil; mixed salad leaves, to serve

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.

Nutrition Facts : Calories 137 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium

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