Recipe by bluemoon downunder
A delicious mushroom paté that I've adapted from a recipe I found on an English website. Posted for the 2005 Zaar World Tour.
Top Review by lindseylcw
I reallly liked this pate and want to make it for the pub this summer, might add a few dried porchini just to add to the mushroomness!! Made for zaar tag, thanks for posting bluemoondownunder
- 60 g unsalted butter
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 500 g chestnut mushrooms
- 1 teaspoon dried thyme
- 100 g cream cheese
- 100 ml fromage frais
- 1 cup slivered almonds, reserve a handful for garnish
- 1 cup walnuts, chopped
Directions See How It's Made
- Chop the chestnut mushrooms, melt the butter and sauté the onion and garlic for 5 minutes. Add the mushrooms and thyme, and sauté for 8 minutes or until the mushrooms are cooked.
- Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
- Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother paté, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
- Chill the paté for 2 hours, then scatter the reserved slivered almonds on top and serve the paté with crusty bread, pita bread, crackers or vegetable sticks. This paté is best eaten within 2 days.
- Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.