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mushroom pate

Wild Mushroom Pâté

this pate is delicious in many recipes, use different mushrooms for different flavors

Course Appetizer
Cuisine American, French
Keyword mushroom pate, pate
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups

Ingredients

  • 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

Instructions

  1. Combine dried mushrooms and boiling water in a small bowl and let soak for 30 minutes. Remove mushrooms, finely chop and set aside.
  2. Strain soaking liquid through a paper towel or coffee filter to remove any grit and set it aside.
  3. In a large sauté pan, heat the olive oil and 2 tablespoons of butter over medium-high heat.
  4. Add onions and shallots, and cook for 7 to 8 minutes until they begin to brown at the edges.
  5. Raise the heat to high and add fresh mushrooms, thyme, salt, and pepper.
  6. Cook, stirring, until mushrooms begin to brown and release their liquid.
  7. Continue to cook until all of the liquid has evaporated. Add the lemon juice and Madeira, Marsala, sherry, or wine, and do the same.
  8. 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.
  9. Adjust seasonings to taste, then stir in the last tablespoon of butter.

  10. 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.

  11. Let chill in the fridge for a few hours before serving, giving the flavors a chance to settle.
  12. The pâté keeps in the fridge for 5 days in an airtight container.
  13. Serve with crackers and garnishes of your choice. It is pretty if you sprinkle more thyme leaves or fresh parsley over the top.