Mushroom Pâté
A rich, umami-packed mushroom pâté blending a medley of mushrooms, toasted walnuts, and a roux-based binder for depth and sliceability.
This savory mushroom pâté is a luxurious spread with French flair, ideal for a rustic appetizer board or an elegant vegan dish.
It begins with duxelles—mushrooms, shallots, garlic, and thyme cooked down to a concentrated, caramelized base. A splash of sherry deepens the umami, while optional ingredients like miso, soy sauce, and lemon juice let you tune brightness and body.
A simple porcini roux ensures sliceability once chilled. Great on crackers or as a rich sandwich layer—especially in a vegan bánh mì. Keep a log in the fridge for an impromptu indulgence.
Ingredients
mushrooms
- 600 g mixed mushrooms (e.g., cremini, shiitake, porcini)
- 30 g unsalted butter or olive oil
- 1 small shallot or onion (60 g), minced
- 2 garlic cloves, minced
- 1 tsp fresh thyme
- 60 ml dry sherry or white wine
- 30 g cashews or walnuts, toasted
- salt, black pepper, pinch of nutmeg to taste
- 1 tbsp soy sauce (optional)
- 1 tbsp lemon juice (optional)
- 1 tbsp miso paste (optional)
roux
- 30 g butter or olive oil
- 20 g flour
- 10 g dried porcini mushrooms, ground
- 100 ml vegetable stock or plant milk
Instructions
- In a skillet, heat 30 g butter or oil. Sauté shallot and garlic for 2 minutes. Add mushrooms, thyme, salt, and pepper. Cook over medium heat for 12–15 minutes, stirring often, until the moisture evaporates and mushrooms start to brown.
- Add the sherry or white wine. Simmer until the liquid is nearly gone, concentrating flavor and cooking off alcohol.
- In a separate pan, melt 30 g butter. Stir in flour and ground porcini. Cook for 2–3 minutes until pale golden. Off heat, whisk in stock gradually until a smooth, thick paste forms.
- Combine the hot mushroom mixture with roux paste, walnuts, and nutmeg in a food processor. Add miso, soy sauce, or lemon juice if using. Blitz to desired texture.
- Line a small loaf tin or container with plastic wrap. Spoon in the mixture, press firmly to eliminate air pockets, and cover. Chill for at least 4 hours (preferably overnight) until firm.
Comments
No comments yet.