Easy Mushroom Pate

January 2, 2014

in Cook What You Like, Little Bites

Mushroom PateLooking for something a little lighter to start the evening with?  Mushroom Pâté offers a welcome change.  Easy to make, this pâté is packed with mushroom umami flavor and a delicate crunch from sautéed onions.  Make a couple batches on Thursday night, and with a French baguette or handful of crackers, you’ll glide through a weekend filled with impromptu guests or invites.

The pâté can be whipped up in less than half an hour.  You can use widely available white, cremini, or baby portabello mushrooms.  Chop them up in a food processor and sauté with chopped onions.  Season, cool, add mayo and chill.

Recipe: Mushroom Pâté

Leftovers, if any, makes a delicious sandwich spread.

Ingredients

  • 1/2 small yellow onion, diced
  • 2 Tablespoons butter or olive oil, or any combination
  • 8 ounces fresh mushrooms, thickly sliced or cut into quarters
  • 1 1/2 Tablespoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2-3 teaspoons dry sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 Tablespoons mayonnaise
  • Chopped parsley and minced red onion for garnish, optional

Instructions

  1. Make:  in a medium-size skillet, melt butter/heat oil over medium heat and sauté diced onion. While onion is cooking, toss slice or quartered mushrooms, in batches, into food processor and pulse until finely chopped, then add to onions.  Stir often and season mixture with lemon juice, Worcestershire sauce, sherry and salt. Cook until no liquid is left, about 15 minutes.  The mixture should look grey; don’t let it brown.  Remove from heat.  When mixture is cool, add black pepper and mayonnaise.
  2. Chill:  pack into a small ramekin or small dish.  Cover and refrigerate pâté at least 2 hours and up to 3 days.
  3. Finish:  garnish pâté with chopped parsley and minced red onion and serve with sliced baguette or crackers.

Makes 1 cup and keeps for up to 3 days covered and refrigerated.

 

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