Mushroom Nut Pate Food

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:

• 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:

• 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.

MUSHROOM AND NUT PATE

Steps:

• Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
• Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
• In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
• Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
• In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
• Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

MUSHROOM & NUT PATE

Steps:

• Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
• Melt butter or margarine in large frying pan/skilled on medium heat.
• Add onions, garlic, mushrooms, salt, thyme, and pepper.
• Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
• In food processor, whirl nuts to form paste.
• Add oil and whirl until creamy.
• Add mushroom mixture and whirl until smooth.
• Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.

CHILIED MUSHROOM AND CASHEW PATE

Steps:

• In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
• In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.

KILLER CHILIED MUSHROOM AND CASHEW PATE

Steps:

• In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
• In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.

EXOTIC MUSHROOM PâTé

Steps:

• Make the pâté:
• Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
• Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
• With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
• Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
• Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
• Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
• Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
• While the pâté comes to room temperature, make the topping:
• Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
• To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.

MUSHROOM PATE

Steps:

• in skillet melt butter, add onions, saute until soft.
• add remaining ingredients, cook 30 minutes, over low heat or until mixture reaches the consistancy of a spread.
• chill.

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!