Mos Mushroom Pate Recipes

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MUSHROOM PATE



Mushroom Pate image

Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.

Provided by EatingWell Test Kitchen

Categories     Healthy Mushroom Recipes

Time 25m

Number Of Ingredients 9

1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
¼ cup minced shallots
1 pound cremini mushrooms (baby bella), coarsely chopped
2 tablespoons chopped fresh sage, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons dry sherry
½ cup walnuts, toasted (see Tip)
2 tablespoons nutritional yeast or Parmesan cheese

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.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 2.5 g, Fat 4.5 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 39 mg, Sugar 0.7 g

WILD MUSHROOM PATE



Wild Mushroom Pate image

The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.

Provided by Martha Stewart

Number Of Ingredients 12

1 cup walnuts
6 tablespoons unsalted butter
2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 1/2 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup dry sherry, or Madeira
1 cup finely chopped flat-leaf parsley
Juice of 1 lemon
Dash Tabasco sauce
1 (8 ounce) package cream cheese, room temperature

Steps:

  • Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
  • In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
  • In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
  • Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
  • Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

MO'S MUSHROOM PATE



Mo's Mushroom Pate image

This simple recipe results in a fancy-looking mushroom pate that is decadent and great for serving to guests. Serve with bagel chips or wheat crackers.

Provided by Marlene

Categories     Mushroom Appetizers

Time 2h30m

Yield 16

Number Of Ingredients 6

1 tablespoon butter
2 cloves garlic, finely chopped
1 (10 ounce) package white mushrooms, chopped
1 (8 ounce) package cream cheese, softened
salt and ground black pepper to taste
1 pinch chopped fresh parsley, or as desired

Steps:

  • Melt butter in a skillet over medium heat. Add garlic and cook and stir until slightly soft, about 1 minute. Stir in mushrooms and cook until softened, about 10 minutes. Remove from heat and let cool 10 minutes.
  • Transfer mushroom mixture and liquid to a blender and add cream cheese, salt, and pepper. Blend until smooth and creamy. Pour into a glass or ceramic bowl. Cover and refrigerate until firm and has a pate-like texture, about 2 hours.
  • Garnish pate with parsley before serving.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 1.1 g, Cholesterol 17.3 mg, Fat 5.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 57.2 mg, Sugar 0.3 g

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