mushroom pâté
Now that November is here, I start looking for easy-to-make snacks, appetizers, and finger food for the upcoming holiday season. Everyone has their favorites and one of mine is pâté. The thing is, it’s rich and calorie laden. An easy solution without compromising taste is to use the mighty mushroom. Not only are delicious, they’re packed with natural goodness with things like boosting your immune system (helps in cold and flu season), anti-inflammatory, antibacterial etc. Some of my favorites are: portobello, shiitake (meaty and flavorful) , enoki (slender and mild in taste), Maitake (aka hen of the woods) has a woodsy, smokey flavor.
This recipe is super easy to make and you can beef up the ingredients to suit any palate. Because mushrooms are on the earthy side, use fresh herbs that will enhance the flavor such as thyme, parsley, sage, tarragon.
Makes roughly 1 1/2 cups
1 lb. mixed mushrooms, cleaned and roughly chopped (don’t soak or wash – use paper towel to gently wipe away any dirt)
1 tablespoon fresh thyme leaves
3 to 4 fresh sage leaves, chopped (optional)
2 cloves of garlic, chopped
handful fresh Italian parsley, roughly chopped
2 leeks, white part only, chopped
1 tablespoon brandy or sherry
olive oil
2 tablespoons butter
In a large frying pan over medium-high heat, add a splash of olive oil with butter. When the butter has melted add leeks and garlic. Cook until leeks soften. Toss in mushrooms and cook until golden brown. You may need to add a bit more olive oil.
When mushrooms are cooked, add the brandy or sherry along with the fresh thyme and sage leaves. Turn up the heat, stir to combine and cook until liquid is absorbed. Remove from heat, add parsley and let cool 10 minutes. Scrape mushroom mixture into a bowl. Use a hand held blender and process until desired consistency. Season to taste and serve warm or room temperature.
The Culinary Chase’s Note: For a creamier flavor and texture, while the pâté is still warm, add 1/4 cup goat or feta cheese. Enjoy!
- 1 lb. mixed mushrooms, cleaned and roughly chopped
- 1 tablespoon fresh thyme leaves
- 3 to 4 fresh sage leaves, chopped (optional)
- 2 cloves of garlic, chopped
- handful fresh Italian parsley, roughly chopped
- 2 leeks, white part only, chopped
- 1 tablespoon brandy or sherry
- olive oil
- 2 tablespoons butter
- In a large frying pan over medium-high heat, add a splash of olive oil with butter. When the butter has melted add leeks and garlic. Cook until leeks soften.
- Toss in mushrooms and cook until golden brown. You may need to add a bit more olive oil. When mushrooms are cooked, add the brandy or sherry along with the fresh thyme and sage leaves.
- Turn up the heat, stir to combine and cook until liquid is absorbed. Remove from heat, add parsley and let cool 10 minutes. Scrape mushroom mixture into a bowl. Use a hand held blender and process until desired consistency.
- Season to taste and serve warm or room temperature.
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