MUSHROOM PATE

MUSHROOM PATE image

Yield 2 pounds (large party)

Number Of Ingredients 19

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Ingredients

Pate:
1 pound (16 oz) mushrooms(portabella, shitake & brown buttons), chopped
1/2 pound (8 oz) butter
1/2 onion, chopped
2 cloves garlic, chopped
1 small french roll
1/2 pound (8 oz) cream cheese
2 Tbsp fresh parsley, chopped
Croutes:
1 18 inch sour dough bagette
1 cup olive oil
salt, to taste
Pickled Red Onion Confit:
1 large red onion
3 Tbsp sugar
1/4 cup rice wine vinegar
pinch red pepper flakes
pich mustard seeds
2 garlic cloves

Steps:

Pate: Melt the butter in a heavy skillet. Sweat onions, garlic and mushrooms. Tear the roll into small pieces, add to mushrooms. Cool mixture. Blend with cream cheese and parsley. Season with salt & pepper. Croutes: Cut the bagette into thin slices on the diagonal. Toss with olive oil & salt. Bake in oven at 350 degrees until crisp, turning halfway through. Pickled Red Onion Confit: Thinly slice onion in cuisinart or mandoline. Heat all other ingredients (not onion) to boiling point in a saute pan. Add onions and stir constantly, until they turn pink. Cool. Remove garlic cloves. To serve: Spread mushroom pate on croute, garnish with pickled red onion confit.

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