Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > recipe-book > mushroom-pate.html
Mushroom Pate
/pages/recipe-book/mushroom-pate.html
You are viewing revision 03b76880 from 2020-06-23 13:53:08 +0000.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=03b76880 to a URL.
See the help page for more information.
This is Meredith's recipe. It always comes out very good with lots of flavor. Certainly tastes mushroomy but reminscent enough of pate. Takes its place very well.
The recipe is rather forgiving. The base is equal amount (about on "standard pack") the following two:
Plus usually any two of the following:
Plus:
Optional Additions:
Directions;
Finely chop and caramelize onions in butter or oil in a wide not non-stick pan. Add chopped mushrooms. Cook until they have released all of their liquid. Degalze with balsamic and let cook until sticking again. Deglaze with sherry or marsala. Salt to taste.
Meanwhile toast walnuts however you want (Dry frying pan on the stove tossing often works well). Chop and add to the mushroom mixture. Add anything else.
Add a bit of olive oil (around ~1 Tbsp). Blend with immersion blender (or whatever you have). Serve Cold.
Original Wordpress ID and Date: 7440, 2014-02-16_174156