Best 3 Mos Mushroom Pate Recipes
Discovering the exquisite flavors of wild mushrooms through a delectable pâté is an exciting culinary journey. This article delves into the art of preparing a mouthwatering morel mushroom pâté, guiding you through the selection of the finest morels, the aromatic herbs that enhance their earthy essence, and the techniques to achieve a smooth, velvety texture that melts in your mouth. As you embark on this cooking adventure, you'll learn how to transform these woodland treasures into an unforgettable spread that will tantalize your taste buds and impress your dinner guests.
Here are our top 3 tried and tested recipes!
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.
MO'S MUSHROOM PATE
This simple recipe results in a fancy-looking mushroom pate that is decadent and great for serving to guests. Serve with bagel chips or wheat crackers.
Provided by Marlene
Categories Mushroom Appetizers
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Add garlic and cook and stir until slightly soft, about 1 minute. Stir in mushrooms and cook until softened, about 10 minutes. Remove from heat and let cool 10 minutes.
- Transfer mushroom mixture and liquid to a blender and add cream cheese, salt, and pepper. Blend until smooth and creamy. Pour into a glass or ceramic bowl. Cover and refrigerate until firm and has a pate-like texture, about 2 hours.
- Garnish pate with parsley before serving.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 1.1 g, Cholesterol 17.3 mg, Fat 5.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 57.2 mg, Sugar 0.3 g
Tips:
- Use fresh mushrooms: Fresh mushrooms have better flavor and texture than dried mushrooms.
- Clean the mushrooms properly: Use a damp cloth to wipe away any dirt or debris from the mushrooms.
- Chop the mushrooms finely: This will help them to cook evenly.
- Use a variety of mushrooms: Different types of mushrooms have different flavors and textures, so using a variety will add complexity to your pâté.
- Sauté the mushrooms: Sautéing the mushrooms in butter will help to bring out their flavor and aroma.
- Use a good-quality brandy: Brandy is a key ingredient in pâté, so it's important to use a good-quality one.
- Season the pâté to taste: Pâté should be well-seasoned, so be sure to taste it and adjust the seasonings as needed.
- Chill the pâté before serving: Pâté is best served chilled, so be sure to chill it for at least 2 hours before serving.
Conclusion:
Mushroom pâté is a delicious and versatile dish that can be enjoyed as an appetizer, spread, or main course. It's easy to make and can be tailored to your own taste preferences. Whether you're a novice or experienced cook, you're sure to enjoy making and eating this classic French dish.
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