I posted this recipe recently as a topping for a pizza. As the holidays approach, it is worthy of another mention.
This might not be the most beautiful appetizer ever created, but if you like mushrooms, you will be all over this.
Mushroom Pâté
recipe from Eating Well (Sept/Oct 2015)3 T. extra virgin olive oil, divided
1 lb. baby bella mushrooms, roughly chopped
1/8 c. dried shallots (original recipe calls for 1/4 c. fresh minced shallots)
2 T. fresh sage, chopped
1/4 t. sea salt
1/2 t. fresh ground pepper
3 T. hearty red wine (original recipe calls for sherry)
1/2 c. toasted walnuts
2 T. freshly grated Parmesan cheeseHeat 1 T. of the olive oil in a large skillet and saute mushrooms for about 2 minutes. After some of the juices have started to release, add the shallots. Continue to cook for another 2-3 minutes. Add sage, salt and pepper and cook for another 2 minutes, stirring often. Add wine and scrape pan, getting any cooked bits stuck to the bottom. Stir and cook until liquid evaporates, 2-3 minutes.
Place mixture in food processor. Pulse a few times and then add nuts and cheese. Add remaining 2 T. of olive oil and process until finely chopped and pâté -like. Serve at room temperature.
Add this to your holiday appetizer table.
Eating Well states that this can be made ahead of time and stored for up to three days. Besides a pizza topping, I would love to try this in a pita as a sandwich spread.
This looks almost like a chicken pate…only tastier and better!
I love it!
You took the words right out of my mouth … I’m “all over this.”
I was as well. Want to make this again with rosemary.
That sounds very delicious. And would be good if you have guests that are avoiding meat or gluten, or if you omit the cheese, would be ok for vegans. I would opt for the original sherry!
The original recipe said you could substitute nutritional yeast for the parm.
Finally a veggie pate! 😀 This looks fantastic, I wouldn’t mind it on some crackers!
Cheers
Choc Chip Uru
Or a pizza!
G’day Sign me up to being a taste tester of this! 🙂
Cheers! Joanne @ What’s On The List
You are signed up!
I love mushrooms, so I would be all over this fore sure!
I just don’t think there’s a mushroom dish out there that I wouldn’t be all over!
Oh, boy, this sounds marvelous…especially with sage! This rivals my Jerusalem artichoke soup for most bland colored food 😉
Hahahaha….yes, I think this dish does rival that soup. I know we eat with our eyes, but you just have to close them and dig in sometimes.
Topping for a pizza, a snack – it’s all good!!!
It is all good. 🙂
I love mushrooms so I would definitely be all over this and probably licking the bowl. 😉 Love the fresh sage in it!
I hope my sage lives through the freeze tonight!
You’re right, mushroom pate or dips look a bit like baby poo but it’s the most divine thing to eat. When I make it I can’t leave it alone until it’s gone. I’m going to try your recipe next.
OK–glad I didn’t think of the baby poo analogy before I posted it, but you are exactly right! 🙂
Bless it’s little brown heart …. I bet it’s delicious. I must try this one.
Yes, bless its heart!
Yep, you are right. It’s unattractive. BUT maybe people won’t eat as much and there will be more for me.
I know I would love this and be a bit piggy about it.
We should eat more brown, right?
I’d love to try this in a pita sandwish too Debra! I’ve been on quite a Pita kick these days. So much so that I’m even thinking of making my own! Image this tasty spread on homemade pita, oh my word!!! Thank you so much for sharing…
Let me know what you think!