Sunday, April 19, 2015

Wild Mushroom Pate

We can't get enough of the funghi in our family, which is why when Smitten Kitchen's wild mushroom pate cross my path, I knew it would make an appearance at our table in the very near future!

Sure, that looks like a thick chocolatey paste on that rice cracker, but think umami rather than sweetness, and you have the right kind of delicious heaven in mind. Adding some cream probably wasn't necessary, but since there happened to be some in the kitchen, I indulged. It truly was wonderful without it, so you can leave it out and know you're not missing a secret ingredient.

Do serve it at room temperature since when it is cold straight from the frig, it loses some of its nuances!

Wild Mushroom Pate (adapted from Smitten Kitchen)
(makes about 1 1/2 cups)

4 portabello mushrooms, stems discarded and diced
6 large shiitake, stems discarded and diced
4-5 dried porcini, soaked in 1 cup of boiling water for at least 20 minutes
2 large shallots, minced
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon fresh thyme, minced
1-2 tablespoons marsala, sherry, maderia, or white wine
1/2 cup cream (optional)

Heat a large skillet over medium high heat for a few minutes. Add butter and olive oil and once the butter melts add shallots and stir to saute for 1-2 minutes, but do not let them brown. Add mushrooms and toss to coat with shallots and butter. Turn heat down to low and let mushrooms cook until they have given off their liquid and begin to stick to pan.

Drain porcini, saving soaking liquid and mince porcini. Add porcini to pan and stir well. Deglaze pan with soaking liquid and allow mushrooms to absorb liquid by cooking them until they begin to stick again. Then deglaze again with marsala or whatever wine you're using. Allow mushrooms to absorb all the liquid and then remove from heat. Allow to cool and puree in a food processor until smooth. Add cream if desired. Taste and adjust for salt and pepper.


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