Exotic Mushroom Pate - xp

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Exotic Mushroom Pate

 

Recipe By :

Serving Size : 30 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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For mushroom pate:

1 1/2 cups chicken broth

1 cup dried porcini mushrooms (about 1 ounce)

1 stick unsalted butter -- (1/2 cup)

3/4 cup minced shallot

2 garlic cloves -- minced

1/4 cup dry Sherry

3/4 pound fresh shiitake mushrooms -- stems discarded and caps

sliced thin (about 4-1/2 cups)

3/4 pound fresh oyster mushrooms -- stems discarded and caps

sliced thn (about 4 1/2 cups)

1 cup heavy cream

4 large eggs

1/4 cup whole almonds -- toasted golden and ground fine

2 teaspoons chopped fresh thyme leaves

1/4 cup chopped fresh flat-leafed parsley leaves -- (wash and

dry before chopping)

1/3 cup fine fresh bread crumbs

1 1/2 tablespoons fresh lemon juice

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

For mushroom topping:

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup fresh shiitake mushrooms -- stems discarded and caps

quartered

1 cup fresh oyster mushrooms -- stems discarded and caps

quartered

3/4 cup whole almonds -- toasted and chopped coarse [i left mine

whole]

1/4 cup fresh flat-leafed parsley leaves -- washed and dried

Accompaniment: assorted toasts and/or

crackers

 

 

Make pate:

Butter a 2-quart terrine, 12 by 3 by 2-3/4 inches. Line terrine with wax paper

and butter paper.

 

In a small saucepan bring broth to a boil and remove pan from heat. Soak porcini

in hot broth 30 minutes, or until softened. Remove porcini, squeezing out excess

liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat

dry. Chop porcini and put in a large bowl. Strain reserved soaking liquid

through a fine sieve lined with a coffee filter or dampened paper towel into

another small saucepan. Simmer soaking liquid over moderate heat until reduced

to about 1/4 cup and return to bowl with porcini.

 

Preheat oven to 350 degrees F.

 

In a large non-stick skillet heat 2 tablespoons butter over moderate heat until

foam subsides and cook shallot and garlic, stirring, until softened, about 6

minutes. Add Sherry and cook, stirring, 1 minute. Transfer shallot mixture to a

blender. In skillet heat 2 tablespoons butter over moderately high heat until

foam subsides and sauté shiitake and oyster mushrooms in batches, stirring,

about

2 minutes. Add remaining 1/2 stick butter, cut into pieces, as necessary. Add 2

cups sauté ed mushrooms to shallot mixuter in blender and add remaining sauté ed

mushrooms to porcini mixture.

 

Add cream, eggs, and almonds to mixture in blender and puree 1 minute, or until

very smooth. Add puree to porcini mixture and stir in remaining pate ingredients

until combined well. [i added the thyme, parsley, bread crumbs, lemon juice,

salt, and pepper to the blender before blending.]

 

Pour mixture into terrine and cover with foil. Put terrine in a large baking pan

and add enough water to baking pan to reach halfway up sides of terrine. Bake

pate in middle of oven 1 hour and 10 minutes. (Pate will not be completely set

in center.) Remove terrine from baking pan and cool completely on a rack. Chill

pate in terrine, covered, at least 6 hours and up to 5 days. Bring pate to room

temperature before unmolding.

 

Make topping:

In a large skillet heat butter and oil over moderately high heat until foam

subsides and sauté mushrooms until tender. Transfer mixture to a heatproof bowl

and cool. Add parsley and season with salt and pepper, tossing to combine.

 

To unmold pate, run a thin knife around edge of terrine and dip terrine into a

bowl of hot water 10 seconds. Invert a large plate over terrine and invert pate

onto plate.

 

Mound topping on top of pate and serve with toasts and/or crackers.

 

Serves 30 as an hors d'oeuvre.

 

Frank’s Recipes

Formatted by Chupa Babi in MC: 01.30.06

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Per Serving (excluding unknown items): 128 Calories; 12g Fat (83.0% calories

from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;

193mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

0 Non-Fat Milk; 2 Fat.

 

NOTES : ChupaNote: this looks complicated because of the long list of

ingredients. Just measure everything out first and go step by step. It really

doesn't take very long once you've organized the ingredients. It is sooooo worth

it!!! Makes fantastic bruschetta.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0