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Homemade Mushroom Pâté

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If you're like me, you see something while watching TV and it just gives you a craving to eat it.  Well, in some cases, I see something on TV and I want to make it!

Last week I was watching the Next Food Network Star and it that particular episode, one of the contestants was making a Banh Mi-inspired hamburger with mushroom pâté instead of the traditional pâté made of livers.  I immediately thought to myself, “How great! I can try to make this dish when I'm craving pâté – it's probably less calories and it's vegetarian, too.”  Not that I'm vegetarian but I do like to eat meat-free sometimes and am always on the lookout for good recipes.

For a whole week, I couldn't get this mushroom pâté out of my head so over the weekend, I decided I was going to make it.

I used this recipe as a guide but made some of my own adjustments based on ingredients I could find on the fly.

  • 3 tablespoons unsalted butter
  • 1 small shallot, finely diced
  • 4 cloves of garlic, finely minced
  • 1/2 lb shiitake mushrooms, chopped
  • 1/2 lb porcini mushrooms, chopped
  • 1/2 lb oyster mushrooms, chopped
  • 1/2 cup dry white wine
  • 1 1/2 tsp fresh thyme
  • 3 tbps chopped fresh parsley leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon truffle oil
  • 4 oz cream cheese
  • 4 oz truffled goat cheese

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Start off by cleaning your mushroom mix by lightly wiping the dirt from them with a damp towel.  Roughly chop all mushrooms and set them aside.

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Next, finely chop your shallots, garlic, and parsley.  Remove the thyme leaves from the stems and roughly chop.

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Melt the butter in a dutch oven and saute the shallots and garlic until they're soft and translucent.

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Add the mushrooms and cook for a few more minutes until they start to get wilted.

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Then add the wine, thyme, season with salt and pepper, and stir occasionally until the wine is nearly all evaporated.

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Once the liquid is just about gone, add the parsley and truffle oil and cook for an additional 30 seconds.

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Next, break up the goat cheese and cream cheese into a food processor.

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Then pour your mushroom mixture over the cheese and process until completely combined.  Season with salt and pepper, to taste.

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Transfer your finished pâté to a covered serving bowl and refrigerate for at least four hours to let the mixture set.  Overnight is even better.  If desired, drizzle a little bit of truffle over the pâté right before serving.  Enjoy with toast points or Wasa crackers as an appetizer.

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Or do what I did, spread it on a toasted baguette with Vietnamese fancy pork, cilantro, and a fried egg for breakfast.  My personal version of a Sunday morning Banh Mi sandwich – YUM!!!

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