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.

WILD MUSHROOM PATE

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.

MUSHROOM PATE

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 VEGAN MUSHROOM PâTé

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.

MUSHROOM PATE (EASY)

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.

MUSHROOM PATTIES

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.