Mushroom pate
Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
As I lately have a little time, I was surfing on the web the other day. Looking for fresh, fascinating tips, inspiring dishes that We have never tasted before, to impress my family with. Looking for a long time unfortunately couldn’t discover too many interesting stuff. Just before I thought to give up on it, I came upon this fabulous and simple dessert simply by accident over Suncakemom. It looked so fabulous on its photo, that called for instant action.
It had been easy to imagine how it’s made, its taste and how much boyfriend will probably like it. Mind you, it is very simple to impress him in terms of treats. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the page and then used the step by step instuctions which were accompanied by wonderful shots of the task. It just makes life much easier. I could imagine that it’s a slight inconvenience to take photos in the middle of cooking in the kitchen because you ordinarily have gross hands thus i seriously appreciate the hard work she put in for making this post and recipe easily implemented.
That being said I am empowered presenting my very own dishes in a similar fashion. Many thanks the idea.
I was tweaking the main mixture to make it for the taste of my loved ones. I can say it was an awesome outcome. They enjoyed the taste, the overall look and enjoyed having a treat like this in the middle of a busy week. They quite simply requested even more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m gonna double the quantity to make them delighted.
Mushroom Pate Recipe was first baked by SunCakeMom
Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.
