Mushroom
Pate
(serves
4 - 6 as an appetizer)
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Saute over medium heat: |
| 2 |
c |
mushrooms, sliced |
| 3 - 4 |
T |
olive oil or butter |
| 1 |
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shallot, chopped coarsely |
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Cook 5 - 10 minutes, until the mushrooms
have released their moisture and the juices have reduced, and add: |
| 2 |
T |
balsamic vinegar |
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Cook another few minutes, then transfer
to a blender of food processor and process until smooth, adding: |
| 2 |
T |
olive oil |
| 1/4 |
c |
port wine |
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Stir together with: |
| 1 |
T |
capers, coarsely chopped |
| 1/4 |
t |
green peppercorns, chopped |
| a |
few |
mushroom slices, sauteed separately |
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salt, to taste |
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Place in a serving bowl or mold and refrigerate
a few hours to set. Serve at room temperature with sliced baguette,
dijon mustard, and cornichons. |
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Notes &
Variations:
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This is very simple to make, yet elegant to
serve. Use wild mushrooms or fresh shitakes, for a more complex flavor.
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Instead of the port, try sherry or sauterne.
Slivered almonds or pistachio nuts may replace the capers for extra texture.
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Various herb or spice combinations can be
added to the sauteeing mushrooms. For instance: sage and/or rosemary,
turmeric and/or curry powder, dried mustard and/or cayenne pepper.
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Ground almonds or pecans, or some toasted
bread crumbs will both add flavor and act as an extra setting agent for
the pate.
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For a mousse, stir in a whipped egg white
and bake at 350 until the egg has set, then chill. Or, just before
refrigerating, stir in some unsweetened whipped cream instead of egg white.
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