Richly flavored and the perfect consistency for spreading or bread or crackers, mushroom paté dresses up nicely for an appetizer board. It’s so easy to make and is a great make-ahead recipe for a party, leaving you to concentrate on other things (kids, guests, wine drinking, whatever….) It’s also great as a topping for baked potatoes or a stuffing for homemade ravioli. Mushrooms are a great source of selenium, potassium, B vitamins and fiber and have virtually no fat or cholesterol.
Here’s another great appetizer:
Broiled Polenta with Olives and Tomatoes
Mushroom Paté
Prep
Cook
Total
Yield 4-6 servings
Ingredients
- 1 lb. crimini or portobello mushrooms (about 16 mushrooms with 2" diameter caps)
- 1 large bunch fresh parsley
- 2 tablespoons olive oil, divided
- 2 teaspoons fine sea salt
- 2 cloves garlic, peeled and sliced
- freshly ground black pepper
- pinch of cayenne
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- optional: fresh thyme springs for garnish
Instructions
Wipe the mushrooms clean with a damp cloth, and trim the dark ends of the stems. Roughly chop the mushrooms, add them to a large food processor and pulse a few times until the mushrooms are finely chopped. Sauté them with thyme in 1 tablespoon of the olive oil. Sprinkle the mushrooms with the salt and a few grinds of black pepper. Cook for about 10 minutes or until the mushrooms are reduced by half. If they seem dry, add a few teaspoons of water or white wine to keep them from sticking.
Finely chop the parsley, reserving a tablespoon or so for garnish, and add to the mushrooms along with garlic. Stir and cook for another 2-3 minutes. Remove from the heat and put the mixture into a food processor. Add the remaining tablespoon of the olive oil and the teaspoon of the lemon juice and process until almost smooth. Taste for seasoning and adjust as you like. Serve in a small crock or bowl garnished with the remaining parsley.
Notes
This recipe can also be used as a stuffing for homemade ravioli.
1
Leave a Reply