CHESTNUT MUSHROOM PATE
A delicious mushroom paté that I've adapted from a recipe I found on an English website. Posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Spreads
Time 25m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Chop the chestnut mushrooms, melt the butter and sauté the onion and garlic for 5 minutes. Add the mushrooms and thyme, and sauté for 8 minutes or until the mushrooms are cooked.
- Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
- Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother paté, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
- Chill the paté for 2 hours, then scatter the reserved slivered almonds on top and serve the paté with crusty bread, pita bread, crackers or vegetable sticks. This paté is best eaten within 2 days.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.
Nutrition Facts : Calories 782.2, Fat 72.2, SaturatedFat 21.5, Cholesterol 79.7, Sodium 112.4, Carbohydrate 24.1, Fiber 9.3, Sugar 7.2, Protein 22.1
ROASTED CHESTNUT PATE
The nutmeg and allspice make a perfect holiday addition to the creamy texture of the chestnuts. This pate works as an immune boost as well as increasing the cheer factor of any party. By Julie Daniluk R.H.N., Chatelaine Magazine.
Provided by Katzen
Categories Spreads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 425°F.
- 2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
- 3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.).
- 4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
- 5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
- 6. Sprinkle with nutmeg and allspice and cook for 1 minute.
- 7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
- 8. Allow to cool, then pour ingredients into a food processor and process until smooth.
- Makes 6-8 servings.
Nutrition Facts : Calories 55, Fat 4.6, SaturatedFat 0.7, Sodium 1.7, Carbohydrate 3.3, Fiber 0.5, Sugar 1.2, Protein 0.3
CHESTNUT LENTIL PâTé (FROM VEGANOMICON)
For dip sophisticates, this pate has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on Melba toast or some such type of cracker. You can buy chestnuts already peeled and roasted to save time.
Provided by Wish I Could Cook
Categories Spreads
Time 1h45m
Yield 2 Cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.
- Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
- Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.
- Place in a covered bowl and refrigerate for at least an hour.
- Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.
Nutrition Facts : Calories 107.4, Fat 3.9, SaturatedFat 0.4, Sodium 111.4, Carbohydrate 16.3, Fiber 0.7, Protein 2
CHESTNUT PATE
Make and share this Chestnut Pate recipe from Food.com.
Provided by selfmadegirl
Categories Spreads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Grate of the vegetables.
- Blend all of the ingredients together into a find paste.
- Transfer mixture to a loaf pan. Bake at 350 degrees for one hour.
- Cool completely before serving (:.
Nutrition Facts : Calories 35, Fat 0.3, SaturatedFat 0.1, Sodium 59.5, Carbohydrate 6.5, Fiber 1.8, Sugar 0.5, Protein 2.6
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