Mushroom pate recipe
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 most recently have some time, I was looking on the web the other day. Looking for fresh, challenging tips, inspirational recipes that I have never tasted before, to delight my family with. Hunting for quite some time but couldn’t find too many interesting stuff. Just before I thought to give up on it, I came upon this delightful and easy dessert by luck on Suncakemom. It looked so yummy on its image, it called for fast actions.
It was simple enough to imagine just how it’s made, how it tastes and just how much boyfriend is going to enjoy it. Actually, it is rather simple to delight him in terms of cakes. Yes, I am a lucky one. Or possibly he is.Anyways, I visited the webpage and followed the step by step instuctions that had been accompanied by great shots of the procedure. It just makes life less difficult. I could suppose it is a slight effort to shoot photographs in the midst of baking in the kitchen because you most often have sticky hands and so i sincerely appreciate the effort and time she devote to build this post and recipe easily followed.
That being said I’m inspired to present my own, personal recipes similarly. Appreciate your the concept.
I was tweaking the original mixture create it for the taste of my family. I have to tell you it was a great success. They prized the taste, the overall look and enjoyed getting a treat like this in the midst of a lively workweek. They quite simply wanted more, a lot more. Hence the next occasion I am not going to commit the same mistake. I am likely to double the amount to get them pleased.
mushroom pate first appeared on 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.