Archive for Downsizer For an ethical approach to consumption
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Bernie66
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Mushroom pateHas anyone got, or can anyone point me in the direction of a simple mushroom pate without too many fancy flavourings as its for my parents to use and they don't go in for anything exotic.
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nettie
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You could try frying a few off with some finely chopped shallots/onions and thyme, and whizzing them in a blender with some creme fraiche, a smidge of parmesan and a touch of nutmeg or worcester sauce 
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dougal
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As Nettie suggests, most recipes aren't really for a 'proper' paté, more a stiff flavoured cream - if it gets too thin its a dip, not a paté!
Here's another suggestion. Roast/grill the mushrooms, to dry them a bit and intensify the flavour as well as softening them. Blend with some garlic and herbs and a bit (a minimum) of cream cheese to bind. Taste for seasoning - maybe add a few drops of soy sauce for salt... If its too thick, let it down with a very little (probably only teaspoonfuls of) cream/sour cream/yoghurt/white wine/veg stock/whatever... The flavour of the herbs and especially the garlic will intensify over the hours after you make the thing, so you may wish to go very gently with them!
If you have some dried mushrooms, a cunning way of maximising the impact from them is to blitz them to a fine powder, perhaps in a spice grinder. (Very French Laundry.) You want crisp, not chewy, mushrooms to grind. A microwave or a lowish oven should help.
While you could add the powder at the blending stage, using a few pinches on the surface of the paté just before serving should leave no one in any doubt that it is a *mushroom* paté...
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Leonie
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1lb mushrooms (any you like)
4-6oz soft cheese
1 onion
3-4 cloves garlic
1/2tbsp red wine or balsamic vinegar
1/2tbsp soy sauce
chopped parsley
1/4-1/2tsp paprika
finely chop the onion and gently fry until softened.
Add the crushed garlic and finally chopped mushrooms. Cook for 15-20 mins until all the liquid has evaporated.
Remove from heat. If any liquid left, drain.
Then add the vinegar, soy, parsley and paprika. Mix well. Leave to cool.
Add the cheese.
You can either leave chunky or purree half or all for a smoother pate.
Put in fridge for 1-2 hours.
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Bernie66
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Thank you, will be giving them a couple of go's and will pass them on to my folks
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