Mushroom Pate with Walnut Toast

"This was in the Better Homes and Gardens Twelve Days of Christmas Special. I made it for New Years Eve and it was a huge success.. Served with the walnut toast, it is an excellent appetizer. Perfect with a pre-dinner drink. The magazine suggested it might be a good gift, but I didn't try it that way."
 
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Ready In:
50mins
Ingredients:
12
Yields:
2 cups
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ingredients

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directions

  • Clean mushrooms with a damp paper towel.
  • Do not put them anywhere near water.
  • Trim stalks if necessary.
  • Slice thinly.
  • Heat half of the butter in a heavy duty saucepan.
  • Once foaming, add half of the onion and garlic.
  • Saute until onions are slightly golden.
  • Add half mushrooms, brandy and rosemary.
  • Cook over medium heat until most of the brandy has evaporated and the mushrooms have a nice brown colour.
  • Remove and set aside.
  • Repeat with remaining, butter, onions, garlic, mushrooms, brandy and rosemary.
  • Place mushroom mixture, nutmeg and seasoning in a food processor.
  • Blitz until it becomes a smooth paste.
  • Spoon into dishes or jars.
  • Chill quite well before use.
  • For the Walnut Toast: Preheat oven to 180C Remove crust from bread.
  • Roll out bread with rolling pin until thin.
  • Slice each piece into 3 sections.
  • Brush each piece with butter on both sides.
  • Place in a single layer on a baking tray lined with foil.
  • Sprinkle with the walnuts and salt.
  • Bake for 15 minutes or until golden and crisp.

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RECIPE SUBMITTED BY

syrah81@gmail.com
 
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