Best Mushroom Tarragon Pâté Recipes

Vinegar-and-Tarragon Mushrooms image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.

Walnut-Mushroom Pate image

Provided by polkaostrich

Categories < 60 Mins

Time 40m

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 12

Steps:

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and papper, and cook another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

Nutrition Facts : Calories 125, Fat 9.8, SaturatedFat 1.1, Sodium 149.2, Carbohydrate 7.5, Fiber 1.8, Sugar 1.5, Protein 3.7