Pecan Mushroom Paté Recipes

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EXOTIC MUSHROOM PâTé



Exotic Mushroom Pâté image

Categories     Egg     Mushroom     Appetizer     Bake     Almond     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 29

For pâté
1 1/2 cups chicken stock or store-bought low-sodium broth
1 ounce (1 cup) dried porcini mushrooms (see Sources)
1 stick (8 tablespoons) unsalted butter
3/4 cup minced shallots (5 ounces)
2 garlic cloves, minced
1/4 cup dry sherry
3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced (6 cups)
3/4 pound oyster mushrooms, trimmed leaving stems intact, and caps thinly sliced (3 3/4 cups)
1 cup heavy cream
4 large eggs
1/4 cup (1 ounce) whole almonds with skins, toasted (see Tips, page 938), cooled, and finely ground in a food processor
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/3 cup fine fresh bread crumbs
1 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For mushroom topping
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup (3 ounces) shiitake mushrooms, stems discarded and caps quartered
1 cup (2 3/4 ounces) oyster mushrooms, stems discarded and caps quartered
3/4 cup (3 1/2 ounces) whole almonds with skins, toasted and coarsely chopped
1/4 cup fresh flat-leaf parsley leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Accompaniment: assorted toasts and/or crackers
Special equipment: a 12-by-3-by-2 3/4 inch (2-quart) loaf pan or terrine; parchment paper

Steps:

  • Make the pâté:
  • Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
  • Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
  • With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
  • Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
  • Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
  • Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
  • Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
  • While the pâté comes to room temperature, make the topping:
  • Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
  • To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.

PECAN MUSHROOM PATé



Pecan Mushroom Paté image

Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.

Provided by BonnieZ

Categories     Spreads

Time 12m

Yield 1 1/3 cups, 12 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, wiped clean and chopped
1 tablespoon finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup coarse chopped toasted pecans, divided
1 tablespoon heavy cream
1 tablespoon madeira wine

Steps:

  • In a large skillet melt butter over medium heat and add mushrooms and shallot.
  • Saute until shallot is tender and mushrooms give up their liquid.
  • Stir in salt & pepper.
  • Reserve 1 Tablespoon of the pecans.
  • In blender or food processor blend remaining pecans until a paste is formed.
  • Add the mushroom mixture, cream and madeira, blending until smooth.
  • Spoon into a serving dish and sprinkle with reserved pecans.
  • Cover and refrigerate at least 2 hours.
  • Serve with crackers, melba rounds or party rye.

Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5

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