web analytics

mushroom pâté

mushroom pateNow 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.

mushrooms by The Culinary ChaseThe 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!

mushroom pâté
 
Prep time
Cook time
Total time
 
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 herbs that will enhance the flavor such as thyme, parsley, sage, tarragon.
Author:
Recipe type: Appetizer
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Season to taste and serve warm or room temperature.
Notes
The Culinary Chase's Note: For a creamier flavor and texture, while the pâté is still warm, add ¼ cup goat or feta cheese. Enjoy!

 

2 Responses to mushroom pâté

  1. The Culinary Chase November 8, 2015 at 15:28 #

    Thanks for the feature! 🙂

Trackbacks/Pingbacks

  1. mushroom pâté Hongkong news9.biz - November 8, 2015

    […] Tweet […]