MUSHROOM PATE
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
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
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
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.
RAW MUSHROOM PATE
Make and share this Raw Mushroom Pate recipe from Food.com.
Provided by Courtney Elizabeth
Categories Spreads
Time 10m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 10
Steps:
- Roughly chop the mushrooms, celery, and parsley.
- Put everything in the food processor apart from the water and process until smooth.
- Pour in water and process for another minute.
Nutrition Facts : Calories 77.8, Fat 6.2, SaturatedFat 0.9, Sodium 46, Carbohydrate 3.8, Fiber 1.6, Sugar 0.5, Protein 3.3
WILD MUSHROOM PATE
From Martha Stewart. Very impressive but not very difficult! This should be chilled for at least eight hours and can be made up to one day ahead.
Provided by FLKeysJen
Categories Spreads
Time 8h45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
- In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.
- In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.
- Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
- Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve with toast points or crackers.
Nutrition Facts : Calories 235, Fat 19.1, SaturatedFat 8.5, Cholesterol 36.1, Sodium 358.3, Carbohydrate 7.2, Fiber 2.1, Sugar 2.4, Protein 6.3
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