TRUFFLED MUSHROOM PâTé
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Provided by Esther Clark
Categories Canapes, Starter
Time 55m
Yield Serves 6 as a starter or 15-20 canapés
Number Of Ingredients 15
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.
Nutrition Facts : Calories 483 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
WILD MUSHROOM PATE
The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
- In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
- In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
- Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
- Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.
WILD MUSHROOM PATE
From Martha Stewart. Very impressive but not very difficult! This should be chilled for at least eight hours and can be made up to one day ahead.
Provided by FLKeysJen
Categories Spreads
Time 8h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool.
- In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.
- In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.
- Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
- Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve with toast points or crackers.
Nutrition Facts : Calories 235, Fat 19.1, SaturatedFat 8.5, Cholesterol 36.1, Sodium 358.3, Carbohydrate 7.2, Fiber 2.1, Sugar 2.4, Protein 6.3
WILD MUSHROOM PATE
Make and share this Wild Mushroom Pate recipe from Food.com.
Provided by spatchcock
Categories Spreads
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over moderate heat.
- Saute onions and garlic until tender but not brown, about 10 minutes.
- Add mushrooms, sherry, salt, and pepper and cook uncovered, stirring frequently, over moderate heat until the mushrooms are very tender and most of the liquid has evaporated, about 10 minutes.
- Cool to room temperature.
- Combine the mushroom mixture with the Parmesan and lemon juice in a food processor and process until smooth.
- Transfer to a serving bowl and refrigerate for at least 2 hours before serving with toast points, melba toast, pita bread, or thinly sliced French bread.
Nutrition Facts : Calories 94.5, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.2, Sodium 45, Carbohydrate 5.3, Fiber 0.9, Sugar 2.1, Protein 3.5
CURRIED WILD MUSHROOM PâTé
Categories Mushroom Appetizer Sauté Winter Shallot Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 appetizer servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
- Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.
- Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)
- Garnish pâté with herb sprigs, if desired. Serve with toasts.
More about "wild mushroom pÂtÉ food"
WILD MUSHROOM PâTé
From wildfooduk.com
4.3/5 (7)Estimated Reading Time 2 mins
WILD MUSHROOM PâTé – SMITTEN KITCHEN
From smittenkitchen.com
TRUFFLED WILD MUSHROOM PâTé {VEGAN} - DELICIOUS …
From deliciouseveryday.com
WILD MUSHROOM PATE {VEGAN} - THEVEGLIFE
From theveglife.com
WILD MUSHROOM PATé - SUPERVALU
From supervalu.ie
WILD MUSHROOM PâTé | CANADIAN LIVING
From canadianliving.com
PORCINI AND WILD MUSHROOM PâTé - THE TWO BANANAS
From thetwobananas.com
MUSHROOM PâTé | RIVER COTTAGE
From rivercottage.net
WILD MUSHROOM PâTé : THE REAL FOOD ACADEMY
From therealfoodacademy.com
Servings 6Estimated Reading Time 2 minsCategory Cocktail Party, SnackTotal Time 1 hr 20 mins
- Combine dried mushrooms and boiling water in a small bowl and let soak for 30 minutes. Remove mushrooms, finely chop and set aside. Strain soaking liquid through a paper towel or coffee filter to remove any grit and set it aside.
- Heat olive oil and 2 tablespoons butter over medium-high heat. Add onions and shallots, if using and cook for 7 to 8 minutes, until they brown at the edges. Raise heat to high and add fresh mushrooms, thyme, salt and pepper. Cook, sautéing, until mushrooms brown further and release their liquid. Cook until all of the liquid has evaporated, then add Madeira, Marsala, sherry or wine and do the same.
- Add rehydrated mushrooms and their soaking liquid, and cook this almost completely off. No liquid should run into the center if you drag your spoon through the mushrooms, clearing a path. Adjust seasonings to taste — seasoning is everything here — then stir in last tablespoon of butter.
- Let mixture cool to lukewarm, then blend in a food processor or blender until desired consistency. Let chill in fridge for a few hours before serving, giving the flavors a chance to settle. Pâté keep in fridge for 5 days, in an airtight container
WILD MUSHROOM PATE - CULINARY HERITAGE
From culinaryheritage.net
WILD MUSHROOM PâTé | NOURISHEDKITCHEN. COM | THE PLANT FOOD …
From theplantfoodcompany.com
WILD MUSHROOM PATE | FOOD, WILD MUSHROOMS, STUFFED MUSHROOMS
From pinterest.ca
WILD MUSHROOM PATE | FOOD MANAGEMENT
From food-management.com
WILD MUSHROOM PATE RECIPE - FOOD.COM
From food.com
KETO LOW-CARB PALEO WILD MUSHROOM & CASHEW PâTé - KAWARTHA …
From kawartha411.ca
WILD MUSHROOM PATE | CHARMED POT
From charmedpot.com
WILD MUSHROOM PâTé WITH HEN OF THE WOODS - MONICA WILDE
From monicawilde.com
WILD MUSHROOM PATE RECIPE - FOOD.COM
From food.com
WINE FOREST WILD FOODS CRUDO OF MUSHROOM PâTé SPREAD RECIPE
From wineforest.com
WILD MUSHROOM PATE | COOK
From cookfood.net
WILD MUSHROOM PATE — ALCHEMESSENCE™
From alchemessence.com
VEGETARIAN WILD MUSHROOM PATE RECIPE | FOOD
From food.amerikanki.com
WILD MUSHROOM PATE | EMERILS.COM
From emerils.com
WILD FOREST MUSHROOM PATE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WALNUT, WILD MUSHROOM AND PARSLEY PâTé - WILD FOOD UK
From wildfooduk.com
VEGAN PâTé RECIPE: WITH WILD MUSHROOMS & NUTRITIONAL YEAST
From slofoodgroup.com
SUPERFOOD WILD MUSHROOM PâTé | CANADIAN LIVING
From canadianliving.com
WILD MUSHROOM PATE | WINE PAIRING RECIPES
From migrationwines.staging.vin65.com
WILD MUSHROOM PATé | PEGGY LAMPMAN'S DINNERFEED
From dinnerfeed.com
AWESOME MUSHROOM PâTé RECIPE - SERIOUS EATS
From seriouseats.com
VEGAN PâTé RECIPE: WITH WILD MUSHROOMS & NUTRITIONAL YEAST
From slofoodgroup.com
MUSHROOM PATE RECIPE - SWALLOW TAIL
From swallowtail.ca
WILD MUSHROOM & TRUFFLE PATé | OUR MENU | COOK
From cookfood.net
EASY MUSHROOM PâTé RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
COUNTRY PEASANT PORK & MUSHROOM PâTé WITH WILD BERRY TOPPING
From thepeasantsdaughter.net
WILD MUSHROOM PATE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
WILD MUSHROOM PATE - VEGETARIAN CHRISTMAS RECIPE - MINT
From mintandrosemary.com
WILD MUSHROOM PATE - HOME GROWN LIVING FOODS
From homegrownlivingfoods.ca
WILD MUSHROOM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WILD MUSHROOM TERRINE - FINEDININGLOVERS.COM
From finedininglovers.com
WILD MUSHROOM PATê | RECIPES | EXPLORE | MERRY EDWARDS WINERY
From merryedwards.com
HERBED MUSHROOM & TRUFFLE PATé | FOOD GYPSY
From foodgypsy.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love