Mushroom pate

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, stirring tips, inspiring recipes that I’ve never tested before, to amaze my family with. Hunting for a while unfortunately couldn’t find any interesting stuff. Just before I wanted to give up on it, I came upon this tempting and simple treat simply by chance at Suncakemom. The dessert seemed so scrumptious on its image, that called for instant action.

It was not so difficult to imagine the way it’s made, how it tastes and just how much my husband is going to love it. Mind you, it is very easy to keep happy the man in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyway, I went to the site and simply used the simple instuctions which were combined with impressive pictures of the method. It just makes life much simpler. I can suppose it is a bit of a inconvenience to take pics in the midst of cooking in the kitchen as you normally have gross hands thus i genuinely appreciate the effort and time she placed in for making this post .

With that in mind I’m encouraged to present my very own dishes in the same way. Many thanks the thought.

I was tweaking the initial recipe create it for the taste of my loved ones. I must mention it was a great outcome. They enjoyed the taste, the structure and loved having a sweet like this in the middle of a stressful workweek. They basically wanted lots more, more and more. Hence the next time I am not going to make the same miscalculation. I am going to twin the volume .

This mushroom pate recipe is from 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.