Mushroom Pâté

recipe
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.

Yield:

Makes about 2 cups (serving size: 2 tablespoons)

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Linda Lau Anusasananan,

Sunset

October 2005
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