Mushroom Pate

This dish works well as a group appetizer or an individual side dish and can be made vegetarian by substituting the chicken stock for vegetable stock.  It has a rich deep mushroom flavor that pairs well with salmon and with a Burgundian red wine.

Ingredients – Serves 6

• 375g of chicken or vegetable stock
• 14g of dried porcini mushrooms
• 55g butter
• 70g minced shallots
• 1 garlic clove, minced
• 75g sherry
• 170g shitake mushrooms, stems removed and caps halved
• 170g cremini mushrooms, roughly chopped
• 200g heavy cream
• 2 eggs
• 15g chopped almonds
• 10g chopped parsley
• 5g chopped thyme
• 100g bread crumbs
• 20g lemon juice
• Salt and pepper to taste

 Preparation

• Butter six ramekins thoroughly

• Bring the stock to boil in a small sauce pan and then remove from heat and add the dried porcini mushrooms. Steep for 30 minutes or until soft

• With a slotted spoon, transfer the mushrooms to a sieve and press out any liquid back into the pot.  Place the mushrooms in a large metal bowl

• Strain the porcini stock through a double layer of cheesecloth back into the same sauce pan and boil to reduce by half (about 10 minutes).  Add the liquid to the porcini mushrooms

• Preheat the oven to 350°F and prepare a pot of boiling water, kept at a simmer

• Heat 20g of butter in large non stick skillet over medium heat until the foam subsides.  Add the shallots and the garlic and cook until softened (about 5 minutes)

• Add the sherry and deglaze the pan for one minute.  Place the mixture in a blender

• Heat another 20g of butter in the same skillet over medium heat.  Add the shitake mushrooms and cook stirring often for 5 min.  Place 1/3 of the mushrooms in the bowl with the porcinis and the other 2/3 in the blender.

• Heat another 20g of butter in the same skillet over medium heat.  Add the crimini mushrooms and cook stirring often for 5 min.  Place 1/3 of the mushrooms in the bowl with the porcinis and shitakes and the other 2/3 in the blender.

• Add the cream, eggs, and almonds to the blender and puree´ until smooth (about 1 minute)

• Add the puree to the remaining mushroom mixture and add the breadcrums, lemon juice, parsley, salt and pepper.  Mix well.

• Distribute the mixture evenly among the ramekins and cover with foil.

• Place the ramekins in a baking dish and pour the simmering water until it reaches half way up the sides of the ramekins.

• Place in the oven and bake for 50 minutes.  Remove and let cool to room temperature on a wire rack.  Refrigerate for at least 6 hours to fully set.

• Before serving place in a 200°F oven for 20 minutes to slightly warm.  Serve with toasted bread and garnish with greens.