It is all divine.
|A biscuit and mushroom pate` makes a delicious starter|
|The texture of the pate`|
|Even Mushrooms can look elegant!|
Serves 15 to 20 people
In a pan, melt the butter and green onions together. Give it a stir and add the mushrooms. Season with sea salt and freshly ground pepper to taste. Cook until tender and all the liquid is gone, stirring it every few minutes. It may take about 15 minutes. Now add the sherry and continue cooking till it has evaporated.
In another bowl, mix together the cream cheese with the parsley or coriander, chopped nuts, and season it with Tabasco and lemon juice. Taking a handful of mushrooms to garnish the top, combine the rest of the mushroom mixture into it and place it in three serving moulds to chill overnight. Keep it covered.
Mixing the warm mushrooms into the cream cheese mixture makes it easier to stir them in. Just avoid it being hot or the cheese will melt and spoil the texture.
A couple of drops of Tabasco and a tsp of lemon juice are enough to season.
Rum, port, gin, or vodka are all good substitutes for sherry.
Use your favourite herb if you prefer. Both basil and chives work well with mushrooms.
Leave 3 tbsp of cooked mushrooms aside to top the cup, as it is a great way to plate and serve up the pate`.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala
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