TRUFFLED MUSHROOM PâTé
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Provided by Esther Clark
Categories Canapes, Starter
Time 55m
Yield Serves 6 as a starter or 15-20 canapés
Number Of Ingredients 15
Steps:
- Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
- Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
- Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
- For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.
Nutrition Facts : Calories 483 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BLACK TRUFFLE PASTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.
TRUFFLE PASTA
Steps:
- Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.
CHICKEN LIVER PATE WITH WHITE TRUFFLES
If storing for several days, top pate with a layer of melted butter to prevent discoloration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Butter the inside of a small crock; set aside. Heat the olive oil in a large skillet over medium-low heat. Add the onion, and cook, stirring frequently, until translucent, 8 to 10 minutes. Reduce heat to low; add livers, and season with salt and pepper. Cover and cook, stirring frequently, until just cooked through, about 15 minutes. Lift livers from pan; transfer to a bowl until completely cool.
- Return pan to medium heat; add cognac. Tilt pan to ignite cognac; cook until most of the liquid has evaporated, about 4 minutes. Remove from heat; set aside until cool.
- In the bowl of a food processor, combine the reserved livers and the pan juices. Chop the truffles, and add them and the butter to food processor. Process until almost completely smooth. Season with salt and pepper. Transfer pate to prepared crock, smooth the top, cover well, and refrigerate up to 3 days, until ready to serve.
POULTRY LIVER PATE WITH TRUFFLES
Pâté with truffles is a French classic for New Year's Eve. It is easy to make but needs to rest for 1 day in the refrigerator so plan accordingly.
Provided by stella
Categories Pate
Time P1DT1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
- Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
- Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 7.4 g, Cholesterol 111.2 mg, Fat 11.7 g, Fiber 4 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 555.5 mg
TRUFFLE PâTé RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Clean the truffles with a soft brush. Dice large specimens to 1/4-inch and split small truffles to release the flavor. In a saucepan, bring the beef broth to a boil, then simmer the truffles for 20 seconds. Pour the broth through a sieve into a bowl and set the truffle pieces and the broth aside. Oil a 5-cup mold or enough small crocks to hold 5 cups. Combine the livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes. Blend the lemon juice, water, and gelatin in a small bowl, stirring well until the gelatin dissolves. Pour into the liver mixture and mix thoroughly. Remove from the heat and add the butter a little at a time, blending well after each addition. Stir in the remaining ingredients. Let cool 15 minutes. Transfer the mixture to a blender or a food processor and puree until nearly smooth. Let stand 10 minutes. Pour into a mold or crock, layering in about 3 layers of truffle pieces. Cover and chill overnight. Even better, chill for 24 to 48 hours to develop the truffle flavor in the pâté.
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