Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
As I currently have a little time, I was searching on the web a few days ago. Attempting to find new, challenging ideas, inspirational recipes that I have never tested before, to astonish my family with. Looking for a while yet could not discover any interesting things. Right before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by chance over Suncakemom. The dessert seemed so delicious on its photo, it called for rapid action.
It absolutely was not difficult to imagine just how it’s made, its taste and how much my hubby is going to want it. Mind you, it is extremely easy to keep happy the man when it comes to treats. Anyways, I went to the webpage and then used the simple instuctions which were coupled with impressive photos of the procedure. It just makes life faster and easier. I could suppose it is a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen as you most often have gross hands so I seriously appreciate the time and effort she put in to make this post and recipe easily implemented.
With that in mind I’m encouraged to present my very own recipe in a similar way. Many thanks the concept.
I had been tweaking the main formula to make it for the taste of my loved ones. I must tell you it had been a terrific success. They prized the taste, the overall look and enjoyed getting a delicacy like this in the midst of a busy week. They ultimately demanded lots more, a lot more. Thus the next occasion I’m not going to make the same miscalculation. I am going to double the quantity .
There are more mushroom pate at SunCakeMom
Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.