Make it with Mushrooms: Easy Mushroom Pâté
As you may know, I had the opportunity to prepare this recipe this past weekend at the London Food & Wine Show. Needless to say it was a smashing success, and everyone in the audience loved, not only the simplicity of the recipe, but the burst of mushroom flavour.
My favourite way to serve this pâté is at room temperature with a little bit of goat cheese on the side… although brie would be nice as well.
Easy Mushroom Pâté
This thick mixture of finely chopped mushrooms cooked in butter with herbs is wonderful spread on thin plain or toasted baguette slices. For variety spread the toasts with chevre or cream cheese and top with pâté.
3 tbsp butter
1 medium onion, finely chopped
1 lb. fresh Mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp lite soya or tamari sauce
1/4 tsp ground black pepper
1/2 tsp dried thyme (optional)
In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme if using. Continue to cook, stirring often until thickened, about 5 minutes. Serve at room temperature to spread on thin baguette slices. Makes 2 cups.
Tip: Finely chop vegetables in food processor to save time. Use any mixture of mushrooms and it is also a good way to use up stems from mushroom caps other than Shiitake stems.
Calories: 15, Sodium: 46 mg, Protein: 0.3 g, Fat: 1.1 g, Carbohydrates: 1.0 g, Dietary Fibre: 0.3 g
photos by Brittany Stager