Mushroom Pâté with Extra Virgin Olive Oil and Herbs

  • Tapas
  • 30m.
  • Medium

Ingredients (4 pax )

  • 1 1/2 pounds mushrooms, such as crimini or a blend of different types
  • 1/2 cup Extra Virgin Olive Oil from Spain
  • 1-2 bay leaves
  • 4-5 fresh sprigs thyme leaves, removed from stems (reserve one sprig for garnish)
  • 1 large clove garlic, peeled and smashed
  • 1/2 small sweet onion, chopped
  • 1/3 cup Brandy, Cognac or whisky
  • 1/2 cup wáter
  • 1/2 pint (1 cup) heavy cream (or coconut milk for a vegan version)
  • Sea salt and Freshly ground pepper, to taste
  • Toast points, crackers, or crostini for serving

Mushroom Pâté ingredients

Mushroom Pâté with Extra Virgin Olive Oil and Herbs recipe

Instructions:

  1. Gently clean mushrooms in cold water, then remove the stems and roughly chop.
  2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add the bay leaf and thyme and allow the herbs to steep and infuse the olive oil for about 4 minutes.
  3. Add the garlic and onions and sauté until they are softened but not browned. Garlic and onions
  4. Add the mushrooms, brandy, and water and continue to sauté for another 3-5 minutes until the alcohol has burned off and the liquid has reduced by about half. Mushrooms and brandy
  5. Finally, add the cream and continue to cook for 2-4 more minutes until the cream begins to thicken slightly. Mushrooms cream
  6. Remove from heat and let cool for 5 minutes.
  7. Pour contents into a blender and blend or pulse until it is almost smooth (the consistency will be somewhat light and fluffy like a mousse).
  8. Serve warm or cold on crackers, toast points or crostini with quick pickled shallots, cornichon (gherkins), and minced hard-boiled egg for garnish.
  9. For the quick pickled shallots: Thinly slice 1-2 large shallots and separate into rings. Place them in a small bowl with1/2 teaspoon salt, 1 teaspoon sugar and 3⁄4 cup red wine vinegar. Let it sit for at least 30 minutes before using.

Mushroom Pâté

Variations:

This also makes a great sauce! Serve it warm over grilled steak, your favorite pasta, or mix it with Arborio rice for a delicious risotto. Then, add a drizzle of extra virgin olive oil to finish to the dish. 

 

 

 

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