Recipes Included On This Page Exotic Mushroom Pate Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Exotic Mushroom Pate Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Volume 9-02 Feb 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For mushroom pate: 1 1/2 cups chicken broth 1 cup dried porcini mushrooms -- (about 1 ounce) 1 stick unsalted butter -- (1/2 cup) 3/4 cup minced shallot 2 garlic cloves -- minced 1/4 cup dry Sherry 3/4 pound fresh shiitake mushrooms -- stems discarded and caps sliced thin -- (about 4 1/2 cups) 3/4 pound fresh oyster mushrooms -- stems discarded and caps sliced thin -- (about 4 1/2 cups) 1 cup heavy cream 4 large eggs 1/4 cup whole almonds -- toasted golden and ground fine 2 teaspoons chopped fresh thyme leaves 1/4 cup chopped fresh flat-leafed parsley leaves [wash and dry before chopping] 1/3 cup fine fresh bread crumbs 1 1/2 tablespoons fresh lemon juice 2 teaspoons salt 1/2 teaspoon freshly ground black pepper For mushroom topping: 2 tablespoons unsalted butter 1 tablespoon olive oil 1 cup fresh shiitake mushrooms -- stems discarded and caps quartered 1 cup fresh oyster mushrooms -- stems discarded and caps quartered 3/4 cup whole almonds -- toasted and chopped coarse [I left mine whole] 1/4 cup fresh flat-leafed parsley leaves -- washed and dried Accompaniment: assorted toasts and/or crackers Make pate: Butter a 2-quart terrine, 12 by 3 by 2 3/4 inches. Line terrine with wax paper and butter paper. In a small saucepan bring broth to a boil and remove pan from heat. Soak porcini in hot broth 30 minutes or until softened. Remove porcini, squeezing out excess liquid; reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini and put in a large bowl. Strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan. Simmer soaking liquid over moderate heat until reduced to about 1/4 cup and return to bowl with porcini. Preheat oven to 350 degrees F. In a large non-stick skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook shallot and garlic, stirring, until softened, about 6 minutes. Add Sherry and cook, stirring, 1 minute. Transfer shallot mixture to a blender. In skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté shiitake and oyster mushrooms in batches, stirring, about 2 minutes. Add remaining 1/2 stick butter, cut into pieces, as necessary. Add 2 cups sautéed mushrooms to shallot mixture in blender and add remaining sautéed mushrooms to porcini mixture. Add cream, eggs and almonds to mixture in blender and puree 1 minute or until very smooth. Add puree to porcini mixture and stir in remaining pate ingredients until combined well. [I added the thyme, parsley, bread crumbs, lemon juice, salt and pepper to the blender before blending.] Pour mixture into terrine and cover with foil. Put terrine in a large baking pan and add enough water to baking pan to reach halfway up sides of terrine. Bake pate in middle of oven 1 hour and 10 minutes. (Pate will not be completely set in center.) Remove terrine from baking pan and cool completely on a rack. Chill pate in terrine, covered, at least 6 hours and up to 5 days. Bring pate to room temperature before unmolding. Make topping: In a large skillet heat butter and oil over moderately high heat until foam subsides and sauté mushrooms until tender. Transfer mixture to a heatproof bowl and cool. Add parsley and season with salt and pepper, tossing to combine. To unmold pate, run a thin knife around edge of terrine and dip terrine into a bowl of hot water 10 seconds. Invert a large plate over terrine and invert pate onto plate. Mound topping on top of pate and serve with toasts and/or crackers. Serves 30 as an hors d'oeuvre. Frank’s Recipes Formatted by Chupa Babi in MC: 01.30.06 NOTES : ChupaNote: this looks complicated because of the long list of ingredients. Just measure everything out first and go step by step. It really doesn't take very long once you've organized the ingredients. It is sooooo worth it!!! Makes fantastic bruschetta. Contributed to the FareShare Gazette by Chupa; 19 February 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 12g Fat (78.1% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

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