This Mushroom Pâté is a decadent, earthy spread that transforms simple button and open mushrooms into a luxurious texture. By cooking down the mushrooms to concentrate their flavor and blending them with scrambled egg and butter, you create a creamy, fine-grained consistency perfect for spreading. The addition of garlic, bay leaf, and paprika adds depth and a subtle warmth. This versatile recipe serves beautifully as an appetizer with crusty bread or as a sophisticated breakfast side. ItâÂÂs elegant enough for entertaining yet simple enough for a cozy weekend morning. The flavors meld beautifully when chilled, making it an ideal make-ahead dish.
Mushroom Pate
Description
This Mushroom Pâté is a decadent, earthy spread that transforms simple button and open mushrooms into a luxurious texture. By cooking down the mushrooms to concentrate their flavor and blending them with scrambled egg and butter, you create a creamy, fine-grained consistency perfect for spreading. The addition of garlic, bay leaf, and paprika adds depth and a subtle warmth. This versatile recipe serves beautifully as an appetizer with crusty bread or as a sophisticated breakfast side. ItâÂÂs elegant enough for entertaining yet simple enough for a cozy weekend morning. The flavors meld beautifully when chilled, making it an ideal make-ahead dish.Ingredients
Directions
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Wash the mushrooms in a colander under very hot water for 30 seconds to a minute, but do not peel them.
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Cut the washed mushrooms into half-inch pieces.
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Heat the olive oil in a frying pan over medium heat.
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Add the chopped mushrooms and peeled garlic to the pan.
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Fry the mushrooms and garlic until they release their liquid.
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Turn the heat up to maximum and boil away the liquid until the mushrooms are almost dry.
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Transfer the cooked mushrooms to a food processor or blender. Add the powdered bay leaf, paprika, and salt.
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If using a food processor, puree the mushrooms until fine-grained. If not using a processor, mince the mushrooms finely.
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Add the butter to the same frying pan and scramble the egg, stirring to absorb any remaining mushroom bits and liquid.
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Once the egg is set, add it to the food processor with the mushroom mixture and puree until smooth and fine-grained.
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If you minced the mushrooms by hand, place them in a bowl and beat the scrambled eggs into them with a fork until well blended.
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Pack the mixture into individual ramekins or a single soufflé dish.
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Chill the pâté for at least five hours before serving to allow flavors to meld.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 134.5kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 15.3mg1%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 3.0g12%
- Sugars 6.0g
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with warm crusty French bread for the best experience.
To store the pâté for a few days, seal the top with a thin layer of melted butter and keep it in the fridge covered with foil or cling film for up to three days.
If you do not have a food processor, a meat mincer or a very fine grater can be used for the mushrooms, though the texture may be slightly less smooth.
