Mushroom Pâtè
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 4 tablespoons unsalted butter, at room temperature
- 8 ounces mushrooms, cleaned and finely chopped
- 1 1⁄2 teaspoons garlic, finely chopped
- 1⁄4 cup green onion, white part only, finely chopped (scallions)
- 1⁄3 cup chicken stock
- 4 ounces cream cheese, at room temperature
- 3 tablespoons fresh chives, minced or 3 tablespoons green onions, green tops only, minced
- salt, to taste
- fresh ground pepper, to taste
directions
- (Note - I chop my mushrooms fine by hand but if you like a smoother texture Pinot Princess suggested that you use your food processor).
- Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.
- When it is hot, add the chopped mushrooms and sautè 2 to 3 minutes,.
- Add the garlic and the 1/4 cup scallions (white part of green onion) and sautè 1 minute more.
- Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.
- Let the mushroom mixture cool to room temperature.
- In a mixing bowl, combine the cream cheese and the remaining 2 tablespoons of butter (I use low-fat cream cheese and do not add this extra butter).
- Add the cooled mushroom mixture, 2 Tablespoons of the mixed chives (or green onions tops), salt and pepper; mix well.
- Put mixture into a 1-cup decorative bowl or crock.
- Cover with plastic wrap and refrigerate at least 2 hours.
- This can be prepared up to one day ahead.
- To serve, sprinkle the patè with the remaining Tablespoon of chopped chives or green onion tops.
- Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This pate was very nice. I had a friend over for dinner last night and I made this pate as a pre-dinner appetizer. Both my friend and DH loved the recipe and the 3 of us devoured the whole thing, despite it serving 6. I used baby bellas for the mushrooms and made no modifications to the original recipe. I served the pate on water crackers. Thanks!
-
The recipe says to share this with friends. No way! The taste of this pate could turn even the most benevolent of people into selfish, hoarding monsters. The only change I made to this recipe was to use vegetable stock instead of chicken so this dish would be kosher. Aside from that, didn't change a thing! If you are looking for a smooooooooth pate, this is not it. This is a very rustic, delicious, mushroom pate that goes wonderfully on toasted multi-grain bread with a simple salad on the side. And I am not sharing this with anyone!
Tweaks
-
The recipe says to share this with friends. No way! The taste of this pate could turn even the most benevolent of people into selfish, hoarding monsters. The only change I made to this recipe was to use vegetable stock instead of chicken so this dish would be kosher. Aside from that, didn't change a thing! If you are looking for a smooooooooth pate, this is not it. This is a very rustic, delicious, mushroom pate that goes wonderfully on toasted multi-grain bread with a simple salad on the side. And I am not sharing this with anyone!
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.