Wild Mushroom Pate
Although the flavor will be more intriguing if fresh shiitake and chanterelle mushrooms are used, any other firm-textured mushrooms work fine in this recipe, such as fresh button, cremini, portobello, and porcini.
1/2 ounce dried cepes or porcini mushrooms
1/4 Cup unsalted butter
1 Pound fresh, firm-textured thinly sliced and tough stems discarded
4 cloves garlic, minced
2 Tablespoons oyster sauce or low-sodium soy sauce
1/2 teaspoon hot sauce
1/2 teaspoon sugar
6 ounces cream cheese, softened
1/4 Cup fresh chives, cilantro or parsley, finely chopped
Crackers or sliced baguette as an accompaniment
Rehydrate dried mushrooms in a small bowl and cover with 1 cup boiling water. Let sit for 10 minutes, then pour the liquid through a fine-meshed strainer. Reserve both the water and the mushrooms.
Heat a 12-inch saute pan over high heat until hot. Add the butter and when it begins to brown, add the softened dried mushrooms, fresh mushrooms, and garlic. Saute until the mushrooms begin to wilt, about 5 minutes. Add the reserved mushroom water, oyster sauce, hot sauce, and sugar. Cook over high heat until all the moisture disappears, about 5 minutes. Remove from the heat and let cool to room temperature.
Transfer the mixture to a food processor and process until smooth. Cut the cream cheese into small pieces, then add to mushroom mixture. Process until very smooth. Line the bottom of a 7-inch tart pan with parchment paper and butter the sides. Transfer mixture to the prepared pan and press a layer of plastic wrap over the surface, or place the pate in a small decorative bowl. Refrigerate for minimum of 4 hours. The pate can completed up to one day in advance before serving at this point .
To serve, remove the sides of the tart pan and sprinkle the pate with the chopped herbs. Transfer the pate to a round serving plate. Serve chilled or at room temperature with crackers or bread slices.
Recipe courtesy KR Catering in Healdsburg, CA.