Wednesday, 11 July 2018

Mushroom Pate`

Mushroom Pate`

A lovely choice for any party or a crowd. It is delightful as mushroom and cheese make a yummy combination. Serve it up with seaweed crackers, plain toast or even garlic bread. 
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 persons   
Ingredients

4 tbsp unsalted butter
6 finely chopped green onions with the stalks
1 ½ lb /650 gm of mixed mushrooms
chanterelle, shitaki, Portobello, brown, white cap,  washed trimmed and roughly chopped
Salt and freshly ground pepper to season
3 oz  dry sherry
250gm/ 8 oz cream cheese; at room temperature
2 tbsp fresh chopped parsley or corriander
4 oz toasted walnuts; chopped
2 oz toasted pecans; chopped
few drops Tabasco
1 tsp fresh lemon juice


In pan melt together the butter and green onions. Give it a stir and add the mushrooms
Season with salt and freshly ground pepper. 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 is evaporated.
Cool.

In another bowl mix together the cream cheese with the parsley or corriander, chopped nuts and season it with Tabasco and lemon juice.
Taking out a handful of mushrooms to decorate on top, combine the rest of the mushroom mixture into it and set in 3 serving molds to chill overnight.
Keep it covered.


Tips

Mixing the warm mushrooms into the cream cheese mixture makes it easier to stir it 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 is enough to season.
Rum, port, gin or vodka are all good substitutes for sherry

Use your favourite herb if you prefer. Basil and chives both 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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