Skip to main content

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

Popular posts from this blog

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 rubbed into the sugar for the cake

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s