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Mushroom Pâté

Recipe courtesy of Wine Forest Wild Foods.
A great snack or appetizer. Use dried wild mushrooms such as porcini, morels, grey morels, mousseron, black trumpet, chanterelle, or yellow foot.

Serves: 4-6

Ingredients

  • 3½ cups dried, mixed re-hydrated mushrooms    
  • 1½ ounces bacon (about two slices), cooked, drained and chopped    
  • ½ cup reserved mushroom broth    
  • 1 tablespoon olive oil    
  • 1 tablespoon duck fat or olive oil    
  • 6 tablespoons minced shallots    
  • 6 cloves garlic, minced    
  • 1 teaspoon brandy    
  • 2 tablespoons parsley, chopped    
  • 2 tablespoons sour cream    
  • ¼ teaspoon Worchestershire sauce    
  • Salt and pepper, to taste    

Instructions

1.) Rehydrate and finely chop your favorite or lonely straggler mushrooms from your pantry stash, reserving that cup or so of drained mushroom broth after soaking. Save any extra chopped mushrooms to sauté and blend into some scrambled eggs, vegetables, pastas, casseroles, sauces, stews or to top some toasted bread.

2.) Heat the olive oil or combination of olive oil and duck fat in a sauté pan. Add the shallots and garlic and cook over medium heat until translucent, about five minutes.

3.) Add the rehydrated dried mushrooms and gently sauté, adding the mushroom broth, until cooked to tender, about 15 minutes over medium heat. This timing will depend on the types of mushrooms you use. If including dried chanterelles, you may want to give them a five minute jump on the cooking time of the other mushrooms. Dried mushrooms have wonderful intensity of flavor. We want to take advantage of that, and keep these nice and moist while cooking and to prevent them from becoming singed or shriveled.

4.) Remove from heat, cover, and allow to cool until warm.

5.) Transfer the contents of the pan to a food processor or blender and pulse to blend. Add the bacon, brandy, sour cream, Worchestershire Sauce, chopped parsley, salt and pepper. Continue to pulse and process until smooth and spreadable. Using different types of dried wild mushrooms such as porcini, morels, grey morels, mousseron, black trumpet, chanterelle, yellowfoot and candycap (keep candycap mushrooms to a minimum) will result in combinations of flavors and textures, all delicious.

To serve: Serve at room temperature to slightly warmed on some toasts.
Omit the bacon and duck fat for a vegetarian version.

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