Receta Mushroom Pate Cups Perfect for High Tea
Mushroom Pate Cups Perfect for High Tea
Well, if you aren't currently living under a rock, you are probably aware of the major event occurring tomorrow. The Royal Wedding!
And wow, I desperately wish I could be in London to attend in person. Thank you, Kate and William for the invitation; I am so appreciative that you thought of me. Unfortunately I am unable to attend, as I will be in Oregon, wine tasting with Honey.
It was a difficult decision to make but Honey plus wine tasting is one of my favorite combinations. Not that I don't also love the British Monarachy with all of my heart strings.
I will be getting up early though, to attend the 4am coverage of this fantastical event. Yes, I'm going to totally geek out and get up early. It just seems like a good idea. And I will probably wear my tiara as well.
And in honour of this exciting moment in history, I will be having high tea at 4:00 in the morning, complete with a lovely cup of PG Tips (my go to whilst living in London), dainty cucumber tea sandwiches, scones and cream and this gorgeous Mushroom Pate Cup fit for the Queen Mother herself.
You should do the same. Or at least come over to my house in your bathrobe and tiara.
Need:
For the crust:
- 1 cup unbleached flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 4 Tablespoons olive oil
- 2 T So Delicious coconut milk
- For the mushroom pate:
- Olive oil to sautee
- 3 cloves garlic, chopped fine
- About 30 to 40 crimini mushrooms, sliced
- 2 teaspoons fresh thyme, chopped
- Salt and pepper
- 1 cup walnuts, chopped
- More fresh thyme for garnish
Do:
Preheat oven to 400 degrees.
In a medium bowl, combine flour, sugar and salt.
In a separate bowl, whip oil and milk with a fork. Add the mix to your flour mix and use your fork to incorporate. Note: the 'dough' will look like a crumbly mess and that's ok.
Scoop teaspoons of dough into each container of a mini muffin pan then press the dough evenly across and up the sides. It doesn't have to look perfect, and in fact, I think it looks better when it's a little 'rustic'.
Place a piece of tin foil lighty on top of the whole pan and bake for 4-5 minutes. Rotate and bake for another 2-3 minutes, until crust is lightly crusty but not overly browned.
Remove from oven and let cool while you prepare your filling.
In a pan, heat the olive oil and sautee the garlic for about 1 minute. Add mushrooms and continue to sautee on med/high heat. Let cook for another 2-3 minutes.
Add thyme and a little salt and pepper. Let everything combine and cook for about 5-6 minutes until mushrooms are pretty soft but not completely.
Turn off the stove and pull out the food processor.
In your food processor, combine walnuts and mushroom mixture. Pulse and blend until mixture is completely incorporated and fairly smooth. Taste it now and add salt and pepper as needed.
When done, you are ready to fill your crusts. Do so by spooning pate into each crust, pressing it down to ensure it is compact and fully filled.
Return to the oven and bake for about 8-10 minutes. Remove and let cool. Once cool, transfer to your serving plate and garnish with a little extra sprinkle of fresh thyme.
Serve:
These are fantastically tasty and wildly popular appetizers. Simple enough to pop in your mouth and compact to eat with your hands. You'll see; they will fly off the plate.
Enjoy!
Mushrooms