MUSHROOM PATE
Awesome, easy and elegant! I've used this for years and always get rave reviews. I make it the day before to save time party day.
Provided by thistleridge
Categories Vegetable
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 6
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.
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
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.
MUSHROOM PATE
This is a *very* simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all previous generations, but now out of favor due to health concerns.
Provided by Susiecat too
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 58.1, Fat 5, SaturatedFat 0.8, Cholesterol 17.6, Sodium 8.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1.1, Protein 1.8
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