CREAMY MUSHROOM PATE
A classic French cheese and charcuterie accompaniment gets a healthy, vegetarian makeover when made with fresh mushrooms and thyme.
Provided by CaliGirl Cooking
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Warm olive oil in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.
- Add fresh thyme and marsala and stir to combine. Let cook until mushrooms are nice and sautéed, about 5-7 minutes. Add salt and pepper and stir again to combine.
- Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Cut butter into three separate tablespoons and add to the food processor. Pulse until a creamy (not chunky) purée forms, season with more salt and pepper, if needed.
- Transfer to a bowl and serve with baguette, crackers and cheese.
Nutrition Facts : Calories 125 kcal, ServingSize 1 serving
MUSHROOM PATE
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
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.
CREAMY MUSHROOM PASTA
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
- Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
- Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
- Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
MUSHROOM PATE
Steps:
- Slice the mushrooms.
- Peel and cut onion into half moons.
- Peel and mince garlic.
- Place a large frying pan over a high medium heat. Add 5 Tbsp of olive oil and sauté mushrooms for 10 minutes. Constantly stirring. Remove from heat and let cool.
- Meanwhile, place a small frying pan over medium heat, add 2 Tbsp of olive oil and onion, and cook until golden brown.
- Add minced garlic and sauté for one minute. Turn off the heat and allow it to cool.
- Put half of the mushrooms and onion with garlic into a food processor or blender and pulse several times to combine.
- Add the remaining mushrooms and cream cheese and puree.
- Add salt and pepper and mix it with wooden spoon.
- Serve on crostini, with green onion or any fresh herbs.
MUSHROOM PATE (EASY)
Every need that last minute great entertaining dish? Well, hopefully, this simple and easy dish is your wish! Always inspired by what I read and see! Look forward who first review my unique recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/25/mushroom-pate-a-is-for-appetizer/
Provided by mickeydownunder
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
- Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside.
- In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
- Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons).
- Stir through parsley. Cover and refrigerate until ready to serve.
- ENJOY!
- * NOTE: No need to pre-soak the dried mushrooms.
Nutrition Facts : Calories 118.5, Fat 6.7, SaturatedFat 4.5, Cholesterol 26.8, Sodium 342.2, Carbohydrate 6.9, Fiber 1.2, Sugar 4.1, Protein 7.2
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM PATTIES
This recipe was one of the first veggie patties I tasted, and is a simple, quick favorite. You can use walnuts in place of the pecans if you prefer.
Provided by KRYM
Categories Main Dish Recipes Burger Recipes Veggie
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
- Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
- In a small bowl mix mushroom soup and milk together.
- Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 25.2 g, Cholesterol 92.6 mg, Fat 26.5 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 1003.3 mg, Sugar 4.7 g
CREAMY MUSHROOM PENNE
A very easy, yet elegant, dish to make any night of the week. Mushrooms bathed in butter with just the right touch of seasonings. Add some wonderful sauce and this will become a new favorite!
Provided by LaDonna Langwell
Categories Pasta Main Dishes
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
- Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
- Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
- Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 53.7 g, Cholesterol 164.4 mg, Fat 52 g, Fiber 2.9 g, Protein 15.5 g, SaturatedFat 31.8 g, Sodium 889 mg, Sugar 4.7 g
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