The term pâté generally refers to a soft mixture of meat, fish or vegetables infused with various flavorings that are eaten cold. It’s usually served as an appetizer or listed as a “first course” in the French & Belgian cuisine.
This mushroom pate presented to you is a beautiful mince of mushrooms, shallots and cream cheese with a whisper of fragrant truffle oil.
It’s indeed awesome, easy to prepare n elegant looking with gorgeous flavors!
I learnt this recipe at a cookery school in the U.K. and each time I make it, rave reviews have been abundant and generous.
This can easily be made a day or two in advance to save time on that party day.
Serve it with crusty baguette slices and assorted crackers on a cheeseboard or set in individual small ramekins.
Do give this simple recipe a try! For all the mushroom lovers this is your next show stopper appetizer.
Mushroom Pâté(A perfect choice for a cocktail party or can be used as a sandwich spread too!) |
|
| Course | Appetizer |
| Servings | Makes about 1 cup |
| Preparation Time | 10 minutes |
| Cook time | 10 minutes |
Ingredients for Mushroom Pâté(1 cup = 250 ml), (1 tbsp = 15 ml) |
|
| 225 gms | Fresh Button Mushrooms |
| 30 gms | Salted butter |
| 2-3 cloves | Garlic |
| 6 Nos. | Spring Onions (white part only) or shallots, finely chopped |
| 170 gms | Cream Cheese (preferably Philadelphia or Dlecta cream cheese) |
| A few drops | Lemon Juice |
| ½ tsp | Worcestershire Sauce |
| ½ tsp | Tabasco Sauce |
| Salt to taste | |
| Freshly ground black pepper to taste | |
Ingredients to Serve(1 cup = 250 ml), (1 tbsp = 15 ml) |
|
| 1 tbsp | Truffle oil to drizzle – (optional) |
| A few | Assorted Savory crackers |
| A few | Toasted baguette slices |
| A few | Melba toast slices |
Instructions for Mushroom Pâté |
|
| 1. | Wash and clean the mushroom properly. Dry out the moisture by wiping it with a kitchen towel. Slice them. |
| 2. | Heat the butter in a pan and add shallots. Saute the shallots for a minute or two. Add the sliced mushrooms and cook on high flame until moisture evaporates. |
| 3. | Cook until the shallots and mushrooms are well browned. |
| 4. | Add the chopped garlic and saute until just translucent. |
| 5. | Allow the mixture to cool for a few minutes. |
| 6. | Blitz the mushroom mixture in a food processor until smooth and then add cream cheese and lemon juice. |
| 7. | Blitz until well blended for a minute. Add Worcestershire sauce; Tabasco sauce; salt and pepper and mix well. |
| 8. | Chill in the fridge for a few hours or overnight. |
To Assemble and Serve |
|
1. |
Drizzle the Pâté with truffle oil – (optional) |
| 2. |
Serve the Pâté with melba toast, baguette slices, and crackers. |
Tips: |
|
| 1. | You could either serve the Pâté in small individual ramekins with the baguette slice (as shown in the picture) or set it in a small jar. This Pâté keeps very well in the fridge for up to a week. |
| 2. | You could use a mix of assorted mushrooms like shitake, oysters, porcini. |
| 3. |
Drizzle truffle oil on top before serving if you are a truffle lover. |
| 4, | I like to leave my pâté a little coarse with a little texture in the mixture. |
