Mushroom pate

Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!

As I recently have some time, I had been searching on the web yesterday. Trying to find new, challenging ideas, inspiring dishes that I’ve never tasted before, to treat my family with. Hunting for a long time yet could not discover any interesting things. Right before I wanted to give up on it, I ran across this delicious and easy treat by accident over Suncakemom. The dessert looked so yummy on its snapshot, that required quick actions.

It was not so difficult to imagine how it’s made, how it tastes and just how much my hubby will probably love it. Actually, it is extremely easy to please him when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the page and then used the step by step instuctions that had been accompanied by impressive photographs of the task. It just makes life quite easy. I could suppose it’s a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands so that i genuinely appreciate the time and effort she put in for making this post .

Having said that I am inspired to present my own, personal formulas in a similar fashion. Appreciate your the idea.

I had been fine tuning the initial mixture to make it for the taste of my family. I must say that it was an awesome outcome. They loved the flavor, the structure and loved getting a treat such as this in the middle of a hectic week. They ultimately asked for lots more, a lot more. Hence next time I’m not going to make the same miscalculation. I’m going to double the amount .

There are more mushroom pate recipe at SunCakeMom

Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.

Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.

Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.

Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.

Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.

Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.

Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.

Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.

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