Recipe

Mushroom Pâté Recipe

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Ingredients

3/4 tsp ground thyme
1 clove garlic, peeled
1 onion (about 4 oz.), peeled & quartered
3/4 lb crimini mushrooms, cleaned (see below) & quartered
About 1 tsp salt
1 c almonds
6 tbsps butter

Directions

Step #1 In a food processor/blender, pulsing on & off, whirl onion & garlic, until very finely sliced.
Step #2 Scrape into a bowl.
Step #3 Add half the mushrooms to processor & pulse until finely sliced (take care not to purée); scrape into bowl with onion mixture.
Step #4 Repeat to finely chop remaining mushrooms & scrape into bowl.
Step #5 In a 10- to 12-inch frying pan over medium-high heat, melt butter.
Step #6 Add mushroom-onion mixture, & 1 tsp salt; stir often until liquid has evaporated, thyme, about 20 mins.
Step #7 Meanwhile, spread almonds in an 8-inch square pan.
Step #8 Bake in a 350° regular or convection oven, shaking pan every once in awhile, until nuts are golden beneath skins, about 10 mins.
Step #9 Pour into food processor/blender.
Step #10 Whirl until nuts are as finely ground as possible.
Step #11 Stir into warm mushroom mixture.
Step #12 Pack into a small bowl (at least 2 1/2-c capacity) or two 1-c ramekins; cover with plastic wrap.
Step #13 Chill overnight to mix flavors.
Step #14 Bring to about room temp & serve in bowl or ramekins.
Step #15 Cleaning mushrooms: Trim off tough or discolored bottoms of mushroom stems & any bruised spots or blemishes.
Step #16 (For shiitakes & oysters, remove the entire fibrous stem.
Step #17 ) For firm mushrooms such as portabellas, rinse thoroughly under cool running water, wipe dirt off with a damp cloth or place this in a colander, & pat dry with towels.
Step #18 For delicate mushrooms that have lots of places for dirt to hide, such as chanterelles & hedgehogs, submerge in a bowl of cool water & carefully agitate with you hands to loose any particles.
Step #19 Drain, rinse carefully under running water, & carefully pat dry with a towel.
Step #20 Nutritional analysis per tbsp.
Enjoy the Mushroom Pâté recipe