Mushroom Pate Recipe Jamie Oliver

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SPAGHETTI WITH WILD MUSHROOMS



Spaghetti with Wild Mushrooms image

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Steps:

  • Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
  • Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA



Jamie Oliver's Ultimate Mushroom Bruschetta image

Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 garlic cloves (1 peeled and finely chopped, the other halved)
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked (optional)
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
2 slices sourdough bread

Steps:

  • Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
  • Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
  • Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
  • To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
  • Now toast your bread.
  • Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3

MUSHROOM PATE



Mushroom Pate image

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

4 tablespoons butter
16 ounces mushrooms
2 garlic cloves
1/3 cup chicken stock
8 ounces cream cheese
1/4 cup scallion, chopped

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.

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