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Recipe for :

Mushroom Paté

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Ingredients

300 ml vegetable broth
200 ml dried porcine mushrooms
100 ml extra virgin olive oil
100 gm chopped shallots
2 pc garlic cloves (crushed)
50 ml dry sherry
300 gm shiitake caps (sliced)
300 gm oyster mushroom caps (sliced)
200 ml cream
4 pc eggs
50 ml ground almonds (toasted)
2 tsp chopped thyme
50 ml chopped parsley
50 gm fresh breadcrumbs
1 1/2 tbs lemon juice
2 tsp salt
1/2 tsp fresh ground pepper
2 tbs unsalted butter
1 tbs olive oil
1 cup fresh oyster mushroom caps (quartered)
1 cup fresh shiitake mushroom caps (quartered)
3/4 cup whole almonds, toasted and chopped coarse

Method

To make paté:

  • Oil a 3 litre terrine, line with lightly oiled greaseproof paper. Preheat oven to 170ºC
  • In a small saucepan bring broth to a boil and remove pan from heat. Soak porcine in hot broth 30 minutes, or until softened
  • Remove porcine, squeezing out excess liquid, and reserve soaking liquid. Rinse porcine to remove any grit and pat dry. Chop porcine and put in a large bowl
  • Strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan
  • Simmer soaking liquid over moderate heat until reduced to about 1/4 cup and return to bowl with porcine, set aside
  • In a large non-stick skillet heat 2 tablespoons olive oil over a moderate heat cook shallot and garlic, stirring, until softened, add sherry
  • Transfer shallot mixture to a blender.
  • In the skillet heat 2 tablespoons of the oil over moderately high heat and sauté shiitake and oyster mushrooms in batches
  • Place all these ingredients into a blender, add cream, eggs and almonds to mixture in blender and purée about 1 minute, or until very smooth
  • Add this purée to porcine mixture and stir in remaining pâté ingredients until combined well. Pour mixture into terrine and cover with foil
  • Place in a bain marie and bake in middle of oven for approximately 70 minutes
  • Remove from oven and chill pâté in the terrine, covered for at least 6 hours (preferably over night)
  • Bring pâté to room temperature before carefully un-moulding: run a thin knife around edge of terrine and dip terrine into a bowl of hot water for 5 - 10 seconds. Invert a large plate over terrine and invert pâté onto plate

To make topping:

  • In a large skillet heat butter and oil over moderately high heat until foam subsides and sauté mushrooms and almonds, stirring, until mushrooms are tender.
  • Transfer mixture to a heatproof bowl and cool. Add parsley and season with salt and pepper, tossing to combine.
  • Mound topping on top of pâté

Chef's Note:

Serve with a fresh tomato coulis and toast, melba toast, crackers, biscuits or a variety of breads

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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