Mushroom Pate Recipe Jamie Oliver

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GARLIC MUSHROOM PASTA



Garlic mushroom pasta image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Dinner for two     Mushroom     Pasta & risotto     Lunch & dinner recipes     Cheap & cheerful

Time 16m

Yield 2

Number Of Ingredients 5

150 g dried trofie, or fusilli
2 cloves of garlic
250 g mixed mushrooms
25 g Parmesan cheese
2 heaped tablespoons half-fat crème fraîche

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  • Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  • Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Nutrition Facts : Calories 402 calories, Fat 13 g fat, SaturatedFat 5.7 g saturated fat, Protein 16.8 g protein, Carbohydrate 58.1 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre

MUSHROOM PATE



Mushroom Pate image

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

4 tablespoons butter
16 ounces mushrooms
2 garlic cloves
1/3 cup chicken stock
8 ounces cream cheese
1/4 cup scallion, chopped

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.

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA



Jamie Oliver's Ultimate Mushroom Bruschetta image

Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 garlic cloves (1 peeled and finely chopped, the other halved)
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked (optional)
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
2 slices sourdough bread

Steps:

  • Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
  • Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
  • Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
  • To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
  • Now toast your bread.
  • Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3

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