Wild Mushroom Pâté

 

Home Articles Recipes Gourmet Garden Books Product Reviews Forum Links About Me

 

Techniques & Information

The Pantry

Recipes by Course

Recipes by Major Ingredient

International Recipes

Baking

Pasta & Dumplings

Pizza, Wraps Sandwiches

Beverages

Holidays & Entertaining

Food in History

Food in Literature

Low Fat
High Fiber

Vegan & Vegetarian

Cooking by the Seasons

Herbs and Spices

Leftovers

Wild Mushroom  Pâté

2 tablespoons olive oil
2 tablespoons butter
1 medium size yellow onion, finely chopped
2 to 3 cloves of garlic, very finely minced

About 10 ounces of Trumpet Royal  and or Nebrodini Bianco mushrooms,   chopped
1 teaspoon mixed dry herbs, (
Italian seasoning)
A generous grating of nutmeg
A pinch of cardamom
A pinch of cayenne

¼ cup shelled pine-nuts
About 2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill weed
3 eggs, well beaten
1/3 cup cream
Salt and fresh, coarse ground black pepper to taste

1 California bay-Loral leaf – (bay leaf)

¼ cup cream Sherry
¼ cup brandy

Preheat oven to 350°.

Heat the olive oil and butter together in a heavy skillet and gently sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown.  Add the mushrooms, herbs, nutmeg, cardamom and cayenne and sauté until the mushrooms are translucent and hot through, about two minutes. Do not allow to brown. Mushrooms are thirsty.  You may need to add a bit more olive oil or butter. 

Remove from the heat and allow to cool.  When cool, add the remaining ingredients and mix well.  Line a loaf pan just large enough to hold the mixture with bakers parchment.  Pack in the mushroom mixture and smooth the top.  Lay the bay leaf on top and cover the pan with aluminum foil.  Place the loaf pan in a larger pan and half fill the larger pan with water.  Bake in Water Bath for about 35 to 45 minutes, or until a slim bamboo skewer inserted into the center comes out clean.

When done, remove the bay leaf, and place the pan on a wire rack.  Mix the Sherry and brandy together and pour about half of it over the cooling pate.  Place a weight on the top.  When thoroughly cool place in the refrigerator over night.  The next day, pour the remaining Sherry/brandy mixture over.  Like any pâté, the flavors are greatly enhanced if allowed to age for a day or two.  Serve with fresh sourdough baguette or crusty homemade bread.

Try this delectable and delicate wild mushroom pâté with a Sonoma County Merlot, particularly one from St. Frances Winery.  Excellent.

 

        Copyright © 2008 - Geraldine Duncann