Denise of Chez Us shares a delicious vegetarian snack with us.
Appetizers are the hardest part of a meal for me to plan out. Strange I know; but, I do not like just to toss out some cheese and crackers. I want the meal to be great from beginning to end. This recipe for Mushroom Pâté is exactly that; great and delicious. Not to mention, a wonderful addition for your vegetarian guests.
While I enjoy a good Pâté, I am not terribly fond of liver, which seems like a contradiction. That is why this vegetarian version is perfect for me. It is creamy as well as rich, and can be enjoyed on a Monday night at home or during a fancy dinner affair; I like to call it casually chic. I guess you could say it is a favorite around our home.
This recipe for Mushroom Pate is made with cremini mushrooms as well as dried porcini. After sauteing the mushrooms with shallots and garlic until caramelized, I pureed the mixture until smooth. Typically, Pâté has brandy or cognac in it; I like to use bourbon for this recipe. To obtain the nice fatty top that is on Pâté, I poured melted ghee over the top before placing in the refrigerator for 24 hours. Definitely let sit for 24 hours to marriage the rich flavors together.
Serve this pate with lots of water crackers as well as diced red onion, capers and cornichons.
5 ounces dried porcini
2 cups boiling water
2 tablespoons ghee plus some extra for topping the pate
1/3 cup shallots, chopped
1 large clove of garlic, chopped
1 pound cremini mushrooms, cleaned, stems removed, thin slices
1 large sprig of fresh thyme, leaves only
2 tablespoons bourbon or mushroom stock
1 tablespoon creme fraiche or sour cream – can omit if dairy free
salt, to taste
fresh cracked black pepper, to taste
red onion, finely minced
In a small bowl place the porcini with the hot water. Let sit for 15 minutes. Then drain well.
In a large frying pan melt the ghee.
Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.
Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often. This step will take about 15 – 20 minutes.
Stir in the garlic and thyme. Cook for 3 minutes.
Add the bourbon or stock to the pan, then stir to deglaze the pan.
Set aside and let cool.
Place the mixture into the food processor and blend until very smooth.
Season to taste with salt and pepper.
Add the creme fraiche or sour cream and blend again.
Place into a serving container. Pour a small amount of melted ghee over the top of the pate.
Cover with a lid or wrap and place into the refrigerator for at least 4 hours before serving.