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
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.
Next, finely chop your shallots, garlic, and parsley. Remove the thyme leaves from the stems and roughly chop.
Melt the butter in a dutch oven and saute the shallots and garlic until they’re soft and translucent.
Add the mushrooms and cook for a few more minutes until they start to get wilted.
Then add the wine, thyme, season with salt and pepper, and stir occasionally until the wine is nearly all evaporated.
Once the liquid is just about gone, add the parsley and truffle oil and cook for an additional 30 seconds.
Next, break up the goat cheese and cream cheese into a food processor.
Then pour your mushroom mixture over the cheese and process until completely combined. Season with salt and pepper, to taste.
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.
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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