Remarkably Easy Mushroom Pâté

Prep Time:5

Cook Time:10

Course

Appetizer

Cuisine

American

European

Start by washing and cleaning the mushrooms. No need to remove the stems; simply give them a fresh trim and chop them into slices.
Thinly slice the shallots.
Wash and dry the herbs—thyme, sage, oregano, and savory.
Melt butter in a skillet and sauté the shallots until softened. Add the mushrooms and another tablespoon of butter or olive oil. Season with salt and pepper, tossing them to mix with the shallots.
Place a sprig of thyme on top, lower the heat, cover, and let the mushrooms cook and soften for 5-10 minutes. Keep an eye on them.
De-glaze with 1-2 tablespoons of brandy, wine, or water (if avoiding alcohol in cooking.)

Transfer everything from the pan to a blender or food processor. Puree, gradually adding olive oil until smooth.
Divide the pâté into small condiment bowls and glass containers. Drizzle olive oil on top and refrigerate until firm. The olive oil will solidify, creating a protective layer. Garnish with more fresh thyme if desired.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Cut the shallots and mushrooms in uniformed sizes or chunks. You will process everything in a food processor eventually but you want them to cook evenly and not let them dry out.

The recipe calls for brandy as it gives a deep oak wood flavor. The alcohol will evaporate during cooking, but if you don't use alcohol, add balsamic vinegar or experiment with different seasonings (such as smoked paprika for a subtle smoky flavor).

Adding a thin layer of olive oil to the pre-made pate will ensure that the top doesn't dry out. Olive oil will solidify and protect the pate.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings:

Calories: 84kcal

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