Mushroom pate

Name: Mushroom pate
Yield: 500 gm
Ingredients: 500 gm field mushrooms; 60 ml olive oil; 60 gm butter; 2 teaspoons Dijon mustard; 1 teaspoon thyme; 1 tablespoon sour cream; 1/2 teaspoon salt; 1/4 tsp pepper; 40 ml water

User Reviews

5.0

9 reviews

Excellent

Servings
500 gm
Course
Condiments, Others
Cuisine
Vegan

Mushroom pate

Iris Warren

Report

Use this pate in a million different ways to make life easy . bYou

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

500 gm field mushrooms sliced ( Portabellos), 1 lb
60 ml olive oil 2-3 tablespoons
60 gm butter 3 tablespoons
2 teaspoons Dijon mustard
1 teaspoon thyme finely chopped
1 tablespoon sour cream
1/2 teaspoon salt
1/4 tsp pepper freshly ground
40 ml water or stock, 2 tablespoons

Add to Shopping List

Instructions

Heat a large fry pan or wide bottomed pot on medium.
When warm add the olive oil and the mushrooms, thyme and salt and gently sauté. The mushrooms will soak up the olive oil, so now add the butter and keep stirring till they are softening and cooking. Don't let them brown up. If there are large pieces that are still not cooking add a couple of tablespoons of stock ( or water) and keep stirring till the mushrooms are soft and the liquid is evaporated.
Pour the mushrooms into a food processor and add the dijon mustard, the sour cream and grated pepper ( you may need a little more salt but combine and taste first)
Whizz till nice and fine then taste. You can add a bit of cream or more dijon or salt. Its up to you. I liked mine just how it was. It will now combine with lots and lots of other flavours ( see above for ideas)
*** Note . don't add too much sour cream if you want to cook with it. Better to add cream as cream works with heat much better.