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 recently have a little time, I had been surfing on the web a few days ago. Attempting to find fresh, fascinating thoughts, inspirational recipes that I have never tasted before, to impress my family with. Hunting for a long time yet couldn’t find too many interesting stuff. Right before I thought to give up on it, I found this tempting and simple treat by chance. It looked so mouth-watering on its photo, it required rapid actions.

It had been not difficult to imagine the way it’s made, how it tastes and just how much my hubby is going to want it. Actually, it is quite simple to please the man in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the site: Suncakemom and then followed the comprehensive instuctions that had been coupled with wonderful pictures of the operation. It just makes life rather easy. I can suppose it is a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen as you ordinarily have sticky hands therefore i pretty appreciate the time and energy she devote to make this post .

That being said I am empowered to present my own formulas in the same way. Thanks for the thought.

I was fine tuning the original recipe create it for the taste of my loved ones. I have to say it absolutely was a terrific outcome. They loved the taste, the structure and enjoyed getting a delicacy like this in the midst of a busy workweek. They quite simply requested even more, a lot more. Hence the next occasion I am not going to make the same miscalculation. I am likely to double the volume to make them pleased.

You can find more mushroom pate recipe at 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.

Written by