Posts Tagged ‘chez us recipes’

Mushroom Pâté

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.

Mock Mushroom Pate by Chez Us

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.

Mock Mushroom Pate by Chez Us

Mushroom Pâté


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


small pickles
red onion, finely minced
water crackers


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.

Serve. Eat.

Campfire Mushrooms from Chez Us

Today’s exceptionally summertime-friendly post comes from Denise of the beautiful food blog, Chez Us.  Mushrooms in all their goodness with the smoky addition of a campfire? I need to find my tent…

It is that time of year, when we unpack our sleeping bags, air out the tent, and dust off the out-door kitchen gear.  That is right it is camping season.  Time to hit the high-country, take in some fresh air, and commune with nature.  Let’s clear the air right away;  we are not the type of campers who feel the need to bring freeze dried bags of food nor cans of soup.  Why would people scrimp on eating good food just because they are camping.  Food tastes so much better next to a campfire.

Planning the perfect (and easy) menu is as critical as finding the right camping spot.  Camping for us is a joyously, gourmet event.  One food item that is always on the menu is some sort of beef dish, as there really is nothing better than sizzling meat on the grill.  We picked up a beautiful tri-tip to take on our most recent camping excursion.  This cut of meat is flavorful enough without having to do a lot of seasoning.  We kept it simple;  lightly seasoned with maldon salt, fresh cracked black pepper, and finished with campfire mushrooms.

Campfire mushrooms can be found on most of our camping adventures.  Mushrooms are very camp friendly as they are easy to transport as well as easy to prepare.  They don’t require a lot of cleaning prep, just a mushroom brush or a paper towel;  they require very little cutting, if they are small enough just toss into the pan;  and, they go with just about everything from grilled meat to eggs for breakfast.  Campfire mushrooms is a sauteed mushroom dish that is made with a medley of mushrooms such as cremini and portobellos.  If I can find fresh shiitakes, I like to add them to the recipe.

I could not find shittakes for this outing, but I did find fresh morels, so I splurged and added them to the mix.  I love the morels sponge like texture and woodsy taste.  The seasonings are simple, a little olive oil and fresh garlic, shallots and rosemary, all of which are easy to transport.  I use a little fresh lemon juice as well as some red wine or beef stock, which makes a rich broth for the mushrooms to bathe in, and for the grilled meat to soak up.  This recipe goes really well with a nice steak and even a juicy burger.  Guaranteed to impress even your fussiest camping guests.

Campfire Mushrooms

  • 1 pound brown cremini mushrooms, cleaned and cut into thirds
  • ¼ pound portabella mushroom, cleaned and cut into thick slices
  • ¼ pound morels, cut the very end off;  leave whole
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cloves garlic, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 spring fresh rosemary
  • ½ lemon juiced
  • drizzle of red wine or beef stock (about ¼ cup)

Start your campfire using wood;  the smoky flavor will add depth to your mushroom dish.  Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top;  add the olive oil and butter.  Heat until melted.  Add the shallots, stir, and cook for a minute.  Add the garlic and rosemary, stir.  Add the brown cremini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add the portobello mushroom, stir, and cook for another 3 – 5 minutes.  Add the lemon juice, stir and cook for a minute.  Add the wine and cook down for about 5 minutes.  Stir in the morels, and lightly heat for 3 minutes.  Serve over grilled steaks.