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Wild Mushroom Pate

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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.

Serves 6-12
Recipe courtesy KR Catering in Healdsburg, CA.