Italian Mushroom Pate Recipes

MUSHROOM PATE

Steps:

• Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
• Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

MUSHROOM PATE

Steps:

• Clean the mushrooms and cut them in half.
• Melt the butter in a heavy-bottomed pan and cook the onion until it is soft but not brown.
• Add the mushrooms and continue cooking slowly for about 2 minutes.
• Remove from heat and allow to cool for 5 minutes.
• Add the pepper.
• Blend the cream cheese with the wine in a blender.
• Now place cooked mushrooms and onions in the blender together with the parsley.
• Blend gently until you have a smooth puree. (Taste at this point and adjust seasoning if needed. You can add a little salt if you like)
• Place in a serving dish and refrigerate for a few hours until firm.
• Garnish with fresh parsley.
• Your mushroom pate will keep in the refrigerator for a few days.
• Serve with freshly made toast or crispy French bread.

ITALIAN MUSHROOM PATE

Steps:

• Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
• Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
• Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
• Try the mixture and add salt and pepper to taste.
• Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
• Chill in the fridge until ready to serve.
• Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

ITALIAN MUSHROOMS

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.