karadekoolaid
Legendary Member
I seem to remember that mushroom pâtés tend to be very soft, unless you add something to stiffen them up. Cream cheese, breadcrumbs and even gelatin.
I haven't made this one ( from Gail Duff's Vegetarian Cookbook, 1978), but you could give it a try:
50 gms mixed mushrooms, finely chopped
1 tsp salt
125 gms watercress, finechopped
25 gms butter
125 gms Philadelphia cheese or goat cheese
1 onion, finely chopped
1 tsp black pepper
1/2 tsp tarragon (optional)
a few drops of hot sauce
Melt the butter in a frying pan and add the onion. Cook until soft. Now add the mushrooms and cook until the mushrooms release their liquid, then add the salt. Cook until all the liquid is absorbed. Now add the watercress and stir until the watercress is wilted, about 30 seconds. Tip the contents of the pan into a food processor, add the pepper, tarragon and hot sauce, and process until fairly smooth. Tip the mushroom mixture into a bowl and fold in the cheese. Put the pâté into a buttered dish, cover and refrigerate until firm.
You could also experiment with the mixture. Perhaps some breadcrumbs? soy sauce and/or a touch of brandy make interesting additions.
I haven't made this one ( from Gail Duff's Vegetarian Cookbook, 1978), but you could give it a try:
50 gms mixed mushrooms, finely chopped
1 tsp salt
125 gms watercress, finechopped
25 gms butter
125 gms Philadelphia cheese or goat cheese
1 onion, finely chopped
1 tsp black pepper
1/2 tsp tarragon (optional)
a few drops of hot sauce
Melt the butter in a frying pan and add the onion. Cook until soft. Now add the mushrooms and cook until the mushrooms release their liquid, then add the salt. Cook until all the liquid is absorbed. Now add the watercress and stir until the watercress is wilted, about 30 seconds. Tip the contents of the pan into a food processor, add the pepper, tarragon and hot sauce, and process until fairly smooth. Tip the mushroom mixture into a bowl and fold in the cheese. Put the pâté into a buttered dish, cover and refrigerate until firm.
You could also experiment with the mixture. Perhaps some breadcrumbs? soy sauce and/or a touch of brandy make interesting additions.