Nut Meat Pate Food
MUSHROOM & NUT PATE
Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.
Provided by Lizzie-Babette
Categories Spreads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
NUT MEAT PATE
Categories Nut Bake Appetizer Thanksgiving
Number Of Ingredients 20
Steps:
- In a large bowl, combine all the ingredients well. Preheat the oven to 350 degrees. Grease an 8"x4"x3" pan with parchment paper. Fill the pane with the pate mixture and cover it tightly with tin foil. Set in a larger baking pan filled with hot water an inch deep. Baker for 1 hour. Let cool 10 minutes and then invert the baking pan onto a serving plate and untold the pate. Remove the parchment paper. Serve hot or cold.
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- Pâté Chaud. Pâté Chaud is a popular type of Vietnamese pate with French inspiration, including liver and meat, or only liver that is usually served hot.
- Pâté de Campagne (Pâté de Champagne) Pâté de Campagne is one of the easiest types of pates to make from the cuts and trims of meat and any garnishment you may have, such as smoked ham and duck confit.
- Pâté en Croûte. Pâté en Croûte is an ancient dish traced back to the Middle Ages. It was a famous feast dish back then and still maintains its popularity today.
- Pâté de Gibiers (Wild Game Pâté) Pâté de Gibiers is a special type of pate that includes meat from farmed animals or wild game. In the hunting season, you may find this dish on the menu with the name Menu de la Chasse or Pâté de Gibiers Sauvage if the filling is full of authentic wild animal meat.
- Pâté Grandmère. Pâté Grandmère is a traditional pate in French cuisine, which is made from bacon, pork liver, and boneless pork leg. The maker will cook these meat components with basic spices, lard, shallots, eggs, brandy, bread crumbs, and whole milk for the filling.
- Pâté de Foie Gras. Pâté de Foie Gras has been truly the king of French pate types since the late 1770s! It is exclusively made of duck or geese livers that are fattened to enlarge their ordinary size.
- Pâté Lorraine. Pâté Lorraine is another traditional dish from France that is mainly made from pork and veal, sometimes rabbit and chicken. The chef will season these meat types with wine, shallots, and fresh herbs like thyme, bay leaves, and parsley.
- Pâté Forestière. The extremely earthy, forest-like flavor of Pâté Forestière distinguishes it from many other types. Its name literally means “forest pate”!
- Pâté Maison. Pâté Maison is famous for its super creamy and velvety texture. It contains chicken liver and pork liver paste. People prepare it by wrapping the liver filling with bacon and serving it on crisp slices of bread or toast with some herbs and onions.
- Pâté Hénaff. Pâté Hénaff is a store-bought canned type of pate that you can find in any grocery store or supermarket throughout France. Most Pâté Hénaff includes pork, especially ham.
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