I don’t know about you, but I love mushrooms of any kind, be they fresh, dried, in soup, on pizza… you get the idea. Therefore, it will come as no surprise for you to learn that, having done a little research, I have found a recipe for mushroom pate which I felt would do the mushrooms proud.
Oh my giddy aunt, if you love mushrooms, you will be smitten with this little number.
The ingredients are as follows:
20g dried wild mixed mushrooms
375g flat mushrooms, sliced
2 tablespoons brandy or whiskey
60ml double cream (I believe Americans call it Thick Cream)
1 teaspoon fresh thyme
1/4 teaspoon juniper berries, ground
And here’s how you make it:
Soak the dried mushrooms in 250ml hot, not boiling, water. Leave to replump. Have a cup of tea, eat cake, chat to friends, go shopping, anything which takes up 2 hours. Return to the mushrooms and drain, leaving 2 tablespoonfuls of the liquid in a cup for later.
Melt the butter in a large frying pan, add the mushrooms, garlic, dried mushrooms and their little bit of liquid. Cook for 5 minutes or so. Then add the brandy and cook for another couple of minutes.
Leave to cool. Maybe enjoy a little sherry.
Put the mushroom mixture and everything else, including 1/2 teaspoon of salt and black pepper, into a food processor. Whizz up until smooth.
Now then, it is at this juncture that I have to admit to not owning a food processor any more. Unfortunately, the processor and I fell out one day when I left it alone for a very short while, only to return and find it had whizzed itself off the kitchen surface, and now lay, silent, on the floor.
Since that episode, I have used a hand blender, which I have to say, has done me proud. A replacement food processor is obviously on the list, but no where near as essential as I originally had thought.
Where was I? Oh yes.
The amalgamated pate needs to be put into a bowl and left to refrigerate for a couple of hours, or until solid. Which in the case of my fridge, is around 10 minutes.
It is delicious with raw vegetables, on toast, or even on Melba Toast if you can cope with it’s slight hint of sweetness. If serving upmarket style, may I suggest toast, pate, dollop of creme fresh and leaf of flat leaf parsley?
Whichever way you decide to devour the pate, if you like mushrooms, you will love this.
Obviously if you don’t like mushrooms I really wouldn’t bother making this recipe, unless you’re being extra specially wonderful and just making it for mushroom lovers.