Italian Mushroom Pate Recipes

EXOTIC MUSHROOM AND WALNUT PATE

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.

MUSHROOM PATE

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.

ITALIAN MUSHROOM PATE

Steps:

• Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
• Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
• Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
• Try the mixture and add salt and pepper to taste.
• Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
• Chill in the fridge until ready to serve.
• Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!