This mushroom pâté is simply outstanding. But you may ask, what, exactly can you do with it? That’s the easy part. For one, it you can put it on toasted bruschetta, or similar to what’s pictured below, toast some ciabatta bread and top it with the pâté. Another great way to use it is to cook some craggy pasta, such as rotini or campanelle, and mix in the pâté, then drizzle it with some olive oil and shaved Parmesan or Pecorino Romano.
This is based on a recipe from the Washington Post.
What you’ll need
- 2T unsalted butter
- 3T extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 small shallot or half a small onion, chopped
- Pinch of crushed red pepper flakes, or more, to taste
- 1 lb. fresh mushrooms, cleaned, trimmed and coarsely chopped
- 3T dry sherry or sake
- Fine salt
- Freshly ground black pepper
- 0.5 cups loosely packed fresh flat-leaf parsley leaves
- 1T cream or mascarpone cheese
What to do
Heat the butter and 2T oil in a large frypan over medium-low heat. Add the garlic and shallots, sautéing them for about 4-5 minutes, ensuring that the garlic doesn’t burn. Add the red pepper flakes and cook for another minute.
Add the mushrooms and the remaining 1T of oil to the frypan and increase the heat to medium. Sauté the mushrooms for about 7 minutes until the liquid from the mushrooms is almost evaporated. Add the sherry or sake and season everything with salt and pepper, to taste. Cook everything until all the liquid in the pan has evaporated—about 8-10 minutes. Remove from heat and let it cool before the next step.
When the mushrooms have cooled, transfer them to a food processor, along with the parsley, then pulse a few times until everything is finely chopped. Add the cream cheese and pulse just until it’s incorporated. Taste, and add more salt, pepper or red pepper flakes, to taste.
If not using immediately, it keeps in a sealed, refrigerated container for up to 4 days.