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Mushroom Pâté

Yield Makes about 2 cups (serving size: 2 tablespoons)
Prep and Cook Time: 40 minutes. Notes: You can make the pâté up to 1 day ahead; cover and chill. Let come to room temperature to serve.

Ingredients

  • 2 pounds crimini, oyster, or common mushrooms
  • 1/2 cup butter
  • 1 cup chopped shallots
  • 4 cloves garlic, peeled and minced
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • salt to taste
  • pepper to taste
  • chopped parsley
  • toasted baguette slices

Nutrition Information

  • calories 72
  • caloriesfromfat 72 %
  • protein 1.7 g
  • fat 5.8 g
  • satfat 3.6 g
  • carbohydrate 4.2 g
  • fiber 0.4 g
  • sodium 63 mg
  • cholesterol 16 mg

How to Make It

  1. Rinse and trim discolored ends from 2 pounds crimini, oyster, or common mushrooms (or a mixture) and coarsely chop.

  2. In a 6-quart pan over high heat, melt 1/2 cup (1/4 lb.) butter. Add mushrooms, 1 cup chopped shallots, 4 peeled and minced cloves garlic, and 1 1/2 teaspoons each ground cumin and ground coriander. Cook, stirring often, until liquid has evaporated and mixture is lightly browned, 20 to 30 minutes.

  3. In a food processor, whirl mushroom mixture until smooth. Mix in salt and pepper to taste. Mound in a bowl. Sprinkle with chopped parsley.

  4. Serve with toasted baguette slices.