Licia Bobesha Recipes Mushroom pate

Mushroom pate

Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!

As I currently have some time, I was looking on the internet last week. Trying to find fresh, exciting thoughts, inspiring dishes that We have never tested before, to astonish my family with. Looking for quite some time yet could not come across lots of interesting stuff. Just before I thought to give up on it, I ran across this delicious and easy treat simply by chance. The dessert looked so delicious on its photos, it required immediate action.

It was not so difficult to imagine how it is created, how it tastes and how much my husband might like it. Mind you, it is extremely easy to impress the guy in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the site: Suncakemom and then used the step by step instuctions that were combined with superb pics of the process. It really makes life quite easy. I could suppose it is a bit of a inconvenience to take photos in the middle of cooking in the kitchen because you ordinarily have sticky hands and so i seriously appreciate the time and effort she put in for making this post .

With that said I am inspired to present my own, personal formulas in the same way. Thanks for the idea.

I had been fine tuning the initial mixture to make it for the taste of my loved ones. I can tell you it absolutely was an incredible outcome. They loved the flavor, the structure and enjoyed having a sweet such as this during a stressful workweek. They quite simply demanded even more, more and more. Thus the next time I am not going to commit the same mistake. I’m gonna twin the quantity .

If you liked this mushroom pate recipe you may find more like this at SunCakeMom

Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.

Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.

Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.

Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.

Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.

Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.

Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.

Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.

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