mushroom, walnut and sage pâté

Mushroom, Walnut and Sage Pâté

makes 6-8 servings

I love this recipe for mushroom pâté from my friend Jean, who blogs about food, travel and succulents at lemonsandanchovies. Here is a wonderful recipe that is delightfully all about mushrooms. They are cooked, seasoned and blended to perfection. If you make it, you will love it- fluffy mushroom clouds spread on toasts will soon become one of your favorite appetizers. I brought a terrine of mushroom pâté to our hosts last weekend, they loved it and asked for the recipe. Of course, I sent this recipe over immediately and now I'm sharing it here with a few very slight changes.

Recipe for Mushroom, Walnut and Sage Pâté

4 tablespoons olive oil

1 large shallot, diced

3/4 pound Cremini mushrooms, chopped

.5 ounce (14 grams) Porcini mushrooms

1 cup boiling water

1/2 cup walnuts

1&1/2 tablespoons minced fresh sage, plus extra sage leaves to decorate the top

4 tablespoons grated Parmigiano Reggiano

1/2 teaspoon sea salt

freshly ground black pepper

5-8 tablespoons Porcini mushroom soaking liquid

1&1/2 tablespoons white truffle oil

softened butter, to spread on the top

toasted baguette slices for serving

Soak the Porcini mushrooms in the boiling water for about 25 minutes, then strain and chop, save the soaking liquid, set aside.

Toast the walnuts, in a medium oven for about 10 minutes or in a skillet on the stove for about 5 minutes, set aside.

Heat 2 tablespoons of the olive oil in a large skillet and add the shallots, cook for 2-3 minutes, keep heat medium and stir, don't burn.

Add both the mushrooms with sea salt to the skillet, cook and stir over medium heat for about 10 -12 minutes or until liquid evaporates and mushrooms caramelize.

Add the sage to the mushroom mixture, check seasonings- adding more salt and freshly ground black pepper as needed.

Add the reserved Porcini mushroom soaking liquid (take from the top of the soaking liquid) and continue cooking for about 5 minutes.

Stir in the walnuts, cheese, truffle oil and olive oil, transfer to a food processor.

Process the mushroom mixture adding extra olive oil if needed to make a smooth paste, scrape down as needed.

This recipe makes about 2 cups.

You can store in one medium size terrine or two smaller ones.

Spread the soft butter on top, smooth and decorate with sage leaves.

Serve at room temperature, so bring out of the refrigerator about an hour before serving.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog