Mushroom Pecan Pate Food

MUSHROOM PECAN PATE'

Steps:

• Place garlic in a piece of foil with a tablespoon of olive oil, wrap tightly and bake for 30 minutes until soft and caramely. Simmer first four ingredients together for about 20 min., until mushrooms are tender, drain through a fine mesh colander, reserving mushrooms and rosemary, discard liquid (save to use in soup). Pulse mushrooms in food processor until coarsely ground. Set aside. Pulse bread in food processor until finely milled add pecans and coarsely grind. Set aside. Whip remaining ingredients in food processor until completely smooth. Transfer to a mixing bowl- stir in mushrooms, pecans and bread crumbs. Mix until fully blended. Pour into an oiled spring form pan and bake in pre-heated oven at 350 degrees for 45 minutes. Place a shallow pan of water in oven while baking. Let cool, refrigerate until serving. Invert onto a plate. Serve at room temperature.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

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.

PECAN MUSHROOM PATé

Steps:

• In a large skillet melt butter over medium heat and add mushrooms and shallot.
• Saute until shallot is tender and mushrooms give up their liquid.
• Stir in salt & pepper.
• Reserve 1 Tablespoon of the pecans.
• In blender or food processor blend remaining pecans until a paste is formed.
• Add the mushroom mixture, cream and madeira, blending until smooth.
• Spoon into a serving dish and sprinkle with reserved pecans.
• Cover and refrigerate at least 2 hours.
• Serve with crackers, melba rounds or party rye.