Cook The Book: Mushroom Pâté Recipe Recipe

Name: Cook The Book: Mushroom Pâté Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons neutral oil, like grapeseed or corn 1 medium onion, chopped; 1 carrot, chopped; 1 stalk celery, chopped; About 2 pounds cremini or white mushrooms, cleaned, trimmed, and roughly chopped; 1/4 cup dried porcini (optional),; Salt and freshly ground black pepper; 2 tablespoons tomato paste; 3/4 cup dry white wine (optional); 2 tablespoons freshly squeezed lemon juice; 1 cup; or crumbled crackers, plus more as needed; Finely chopped chives or parsley leaves for garnish; About 1/2 large loaf of French or Italian bread, preferably a day or two old

Servings: persons

3 tablespoons neutral oil, like grapeseed or corn 1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
About 2 pounds cremini or white mushrooms, cleaned, trimmed, and roughly chopped
1/4 cup dried porcini (optional),
Salt and freshly ground black pepper
2 tablespoons tomato paste
3/4 cup dry white wine (optional)
2 tablespoons freshly squeezed lemon juice
1 cup
or crumbled crackers, plus more as needed
Finely chopped chives or parsley leaves for garnish
About 1/2 large loaf of French or Italian bread, preferably a day or two old

1
Spoon the pate mixture into a terrine or ramekin(s) and refrigerate until chilled. Serve at room temperature, garnished with chives or parsley. It will keep in the refrigerator for up to 4 days.
2
Green, brown, or red lentils work fine: Substitute 2 cups cooked and drained lentils, reserving some of the cooking liquid, for the mushrooms including the porcini. Add a couple teaspoons minced garlic and a curry powder or garam masala if you like, especially with the red lentils.
3
Not as smooth as mushroom pae, but quite rich and deliciously nutty in flavor. Substitute 2 cups shelled walnuts for the mushrooms, including the porcini. Omit the tomato paste and add 2 teaspoons minced fresh thyme leaves. No need to cook the walnuts in Step 1. Proceed with the recipe.
4
Chinese dried shiitakes are a slightly different story; they must be soaked in boiling-hot water (you might even have to change the water once to get them soft), and they need to be trimmed assiduously. One way to deal with all of this is to cook them in stock (or Kombu Dashi), then cool, trim, and use them; the process will enhance both stock and mushrooms.
5
Tear the bread into pieces and put about half in a food processor. Pulse a few times, then let the machine run for a few seconds, until coarsely chopped.
6
Remove and repeat with the remaining bread. Use immediately or store in an airtight container for up to a month.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons neutral oil, like grapeseed or corn 1 medium onion, chopped, 1 carrot, chopped, 1 stalk celery, chopped, About 2 pounds cremini or white mushrooms, cleaned, trimmed, and roughly chopped, and more.

Yes, Cook The Book: Mushroom Pâté Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Mushroom Pâté Recipe

How did you like this recipe?

Frequently Asked Questions