Mushroom Pâté with Extra Virgin Olive Oil and Herbs recipe
Gently clean mushrooms in cold water, then remove the stems and roughly chop.
Heat Extra Virgin Olive Oil from Spain 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.
Add the garlic and onions and sauté until they are softened but not browned.
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.
Finally, add the cream and continue to cook for 2-4 more minutes until the cream begins to thicken slightly.
Remove from heat and let cool for 5 minutes.
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).
Serve warm or cold on crackers, toast points or crostini with quick pickled shallots, cornichon (gherkins), and minced hard-boiled egg for garnish.
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.
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 from Spain to finish to the dish.
1 1/2 pounds mushrooms, such as crimini or a blend of different types
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