Mushroom pâté is a flavorful, vegetarian alternative to traditional liver pâté and makes for a delicious spread on crackers, toast, or as a component in a charcuterie board. It’s rich and creamy with a deep umami flavor from the mushrooms. Here’s a simple and delicious recipe for mushroom pâté:
Ingredients:
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, and button), cleaned and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil or unsalted butter (divided)
- 1/4 cup dry white wine (optional)
- 1/2 cup vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 cup heavy cream (optional, for added richness)
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions:
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Prepare Mushrooms:
- Clean the mushrooms with a damp paper towel and chop them into small pieces.
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Cook Aromatics:
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
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Cook Mushrooms:
- Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become browned and tender, about 10 minutes.
- If using, add the white wine and cook until most of the liquid has evaporated.
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Add Broth and Seasonings:
- Stir in the vegetable or chicken broth, soy sauce, thyme, nutmeg, black pepper, and salt.
- Simmer until the liquid has mostly evaporated and the mixture is quite dry, about 5 minutes. Stir occasionally to ensure it doesn’t stick to the pan.
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Blend Pâté:
- Transfer the mushroom mixture to a food processor or blender.
- Blend until smooth. If using, add the heavy cream and blend until fully incorporated for a richer texture.
- Taste and adjust seasoning if needed.
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Cool and Chill:
- Transfer the pâté to a serving dish or container. If desired, sprinkle with fresh parsley.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld and the pâté to firm up.
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Serve:
- Serve the pâté chilled or at room temperature with crackers, toasted baguette slices, or fresh vegetables.
Tips:
- Mushroom Variety: A mix of mushroom types adds complexity and depth of flavor, but you can use any mushrooms you have on hand.
- Texture: For a smoother pâté, blend it longer or strain it through a fine-mesh sieve after blending.
- Flavor Variations: You can add other herbs like rosemary or sage, or a splash of balsamic vinegar for a different flavor profile.
Mushroom pâté is a versatile and elegant spread that’s sure to impress your guests or serve as a satisfying snack. Enjoy the earthy flavors and creamy texture!
