Best Exotic Mushroom Pâté Recipes

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EXOTIC MUSHROOM AND WALNUT PATE



Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  • In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  • Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

EXOTIC MUSHROOM PâTé



Exotic Mushroom Pâté image

Categories     Egg     Mushroom     Appetizer     Bake     Almond     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 29

For pâté
1 1/2 cups chicken stock or store-bought low-sodium broth
1 ounce (1 cup) dried porcini mushrooms (see Sources)
1 stick (8 tablespoons) unsalted butter
3/4 cup minced shallots (5 ounces)
2 garlic cloves, minced
1/4 cup dry sherry
3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced (6 cups)
3/4 pound oyster mushrooms, trimmed leaving stems intact, and caps thinly sliced (3 3/4 cups)
1 cup heavy cream
4 large eggs
1/4 cup (1 ounce) whole almonds with skins, toasted (see Tips, page 938), cooled, and finely ground in a food processor
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1/3 cup fine fresh bread crumbs
1 1/2 tablespoons fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For mushroom topping
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup (3 ounces) shiitake mushrooms, stems discarded and caps quartered
1 cup (2 3/4 ounces) oyster mushrooms, stems discarded and caps quartered
3/4 cup (3 1/2 ounces) whole almonds with skins, toasted and coarsely chopped
1/4 cup fresh flat-leaf parsley leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Accompaniment: assorted toasts and/or crackers
Special equipment: a 12-by-3-by-2 3/4 inch (2-quart) loaf pan or terrine; parchment paper

Steps:

  • Make the pâté:
  • Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
  • Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
  • With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
  • Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
  • Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
  • Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
  • Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
  • While the pâté comes to room temperature, make the topping:
  • Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
  • To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.

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