Receta Mushroom Pâté
Mushroom Pâté
By Eliot, on November 8th, 2014
I posted this recipe recently as a topping for a pizza. As the holidays approach, it is worthy of another mention.
This might not be the most beautiful appetizer ever created, but if you like mushrooms, you will be all over this.
Mushroom Pâté
recipe from Eating Well (Sept/Oct 2015)
- 3 T. extra virgin olive oil, divided
- 1 lb. baby bella mushrooms, roughly chopped
- 1/8 c. dried shallots (original recipe calls for 1/4 c. fresh minced shallots)
- 2 T. fresh sage, chopped
- 1/4 t. sea salt
- 1/2 t. fresh ground pepper
- 3 T. hearty red wine (original recipe calls for sherry)
- 1/2 c. toasted walnuts
- 2 T. freshly grated Parmesan cheese
Heat 1 T. of the olive oil in a large skillet and saute mushrooms for about 2 minutes. After some of the juices have started to release, add the shallots. Continue to cook for another 2-3 minutes. Add sage, salt and pepper and cook for another 2 minutes, stirring often. Add wine and scrape pan, getting any cooked bits stuck to the bottom. Stir and cook until liquid evaporates, 2-3 minutes.
Place mixture in food processor. Pulse a few times and then add nuts and cheese. Add remaining 2 T. of olive oil and process until finely chopped and pâté -like. Serve at room temperature.
Add this to your holiday appetizer table.
Eating Well states that this can be made ahead of time and stored for up to three days. Besides a pizza topping, I would love to try this in a pita as a sandwich spread.
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