Wild Mushroom Pâté is a fabulous, delicious spread that you will find uses for many different things. It is fantastic as part of a meat and cheese board, a picnic, or BBQ spread on a baguette or crackers. This stuff is incredible as an omelet filling or part of a Beef Wellington recipe. It is amazing stuffed into pastry for an appetizer too. It really is versatile and can be made any time of the year. Depending on what you can find at the store or farmer’s market, you can use different mushrooms.
This time of the year, I get excited to go to the local farmer’s market here in Northern Colorado. That also means the mushroom vendors are here selling all kinds of fantastic wild mushrooms. Depending on what they can grow or forage, there can be all sorts of fantastic choices. From Morels and chanterelles to the enormous variety of oyster and chestnut mushrooms, it is fun to experiment with them. This Wild Mushroom Pâté is the perfect thing to make with different mushrooms. One of the local mushroom vendors at my favorite farmer’s market in Loveland is called Willow Creek Mushrooms. For those of you here in Northern Colorado, they are at several of the local markets and are worth seeking out for their amazing mushrooms. They even have a subscription service with different choices of when you get them delivered. Check them out.
This recipe comes together quickly and uses a food processor or blender, and it only needs to chill if you serve it as a spread for crackers. It lasts about 5 days in the fridge if you can keep your hands away from it that long! You can change up the mushrooms for this Wild Mushroom Pâté and even the Madeira for sherry or wine with vegetable stock. Use all olive oil instead of butter to make this recipe completely vegan. Or, for that matter, use bacon fat to make it, and then it is anti-Vegan but delicious. This recipe is so versatile.
Ok, that is all for this week; I hope you are all staying safe and healthy out there in this crazy world. Please think of others in your choices; what you do affects more than yourself. Until next time!
this pate is delicious in many recipes, use different mushrooms for different flavors
- 1 oz dried porcini cepe mushrooms or other dried mushrooms
- 1 cup boiling water
- 1/4 cup olive oil
- 3 tablespoons butter divided
- 1 ½ cups a combination of chopped onions and shallots (I used 3/4 cup onion 3/4 cup shallots
- ¾ lb. wild mushrooms porcini, chanterelle, Morel, oyster
- ¾ white or cremini mushrooms
- Coarse salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves or use half if dry
- 2 teaspoons lemon juice
- ½ cup Madeira Marsala or sherry, or white wine
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Combine dried mushrooms and boiling water in a small bowl and let soak for 30 minutes. Remove mushrooms, finely chop and set aside.
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Strain soaking liquid through a paper towel or coffee filter to remove any grit and set it aside.
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In a large sauté pan, heat the olive oil and 2 tablespoons of butter over medium-high heat.
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Add onions and shallots, and cook for 7 to 8 minutes until they begin to brown at the edges.
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Raise the heat to high and add fresh mushrooms, thyme, salt, and pepper.
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Cook, stirring, until mushrooms begin to brown and release their liquid.
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Continue to cook until all of the liquid has evaporated. Add the lemon juice and Madeira, Marsala, sherry, or wine, and do the same.
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Add rehydrated mushrooms and their soaking liquid, and cook this until almost all the moisture is completely cooked off. No liquid should run into the center if you drag your spoon through the mushrooms, clearing a path.
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Adjust seasonings to taste, then stir in the last tablespoon of butter.
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Let mixture cool to lukewarm, then blend in a food processor or blender until it is almost but not completely smooth. Although pâté is traditionally very smooth, a little texture is good in this pâté.
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Let chill in the fridge for a few hours before serving, giving the flavors a chance to settle.
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The pâté keeps in the fridge for 5 days in an airtight container.
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Serve with crackers and garnishes of your choice. It is pretty if you sprinkle more thyme leaves or fresh parsley over the top.
