Sunday, April 24, 2011
Triple Mushroom Pâté
We celebrated Jake's 36th birthday with 'A Fungi Feast for My Fun Guy.'
First up: a triple mushroom pâté. I served this with raisin-rosemary crackers from Trader Joe's.
1 1/2 C chicken stock
2 C chopped shitake mushroom
2 C chopped trumpet mushroom
2 C chopped crimini mushroom
1 stick butter
2 minced shallots
4 minced garlic cloves
1/4 cup wine
1 C organic heavy cream
4 large eggs
2 t chopped fresh thyme
1/3 cup panko bread crumbs
1-1/2 T fresh lemon juice
2 t pink Himalaya salt
1/2 t freshly ground black pepper
Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
Bring stock to a boil in a small saucepan. Remove pan from heat, add shitakes. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes.
Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add wine and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of the remaining mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to shitake mixture.
Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to shitake mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
1 T olive oil
1/8 t pink Himalaya salt
1/8 t freshly ground black pepper
Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.