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Mushroom Pâté

Sunset
Mushroom Pâté
James Carrier
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Notes: A few dried mushrooms intensify the flavor of the fresh mushrooms in this pâté. If the shelled nuts aren't roasted, bake in a 350° oven until lightly browned, 8 to 10 minutes. You can prepare through step 4 up to 2 days ahead; cool, cover, and chill. Bring to room temperature before serving.

Yield: Makes 8 to 12 servings

Ingredients

  • 1  to 2 ounces dried shiitake, morel, and/or porcini mushrooms (optional; see notes)
  • 1  pound  fresh shiitake, oyster, cremini, or common mushrooms
  • 1/4  cup  (1/8 lb.) butter
  • 1/2  cup  chopped shallots
  • 2  teaspoons  chopped garlic
  • 1 1/2  teaspoons  curry powder
  • 1/2  teaspoon  ground cumin
  • 1  cup  unsalted or salted roasted pistachios or almonds (see notes)
  • 2  tablespoons  extra-virgin olive oil
  • Salt and fresh-ground pepper
  • 1  tablespoon  minced parsley
  • Sliced baguettes (toasted if desired) or crackers

Preparation

1. If using dried mushrooms, place in a bowl and cover with 2 cups hot water. Let stand until soft, 15 to 30 minutes. Squeeze mushrooms under water to release any grit, then lift out and rinse thoroughly under running water, gently rubbing to release any remaining grit; discard soaking water. If using shiitakes, trim off and discard tough stems; coarsely chop mushrooms.

2. Meanwhile, rinse fresh mushrooms. If using shiitakes, trim off and discard tough stems. Coarsely chop mushrooms.

3. In a 5- to 6-quart pan over high heat, melt butter. Add fresh and soaked dried mushrooms, shallots, garlic, curry powder, and cumin; stir often until all liquid is evaporated and mixture is lightly browned, 6 to 8 minutes.

4. In a food processor, whirl nuts until finely ground. Add oil and whirl until mixture forms a paste. Add mushroom mixture and whirl until smooth. Add salt and pepper to taste. Mound in a bowl.

5. Sprinkle with parsley. Serve pâté with baguette slices or crackers.

Nutritional Information

Calories:
130 (76% from fat)
Protein:
3.3g
Fat:
11g (sat 3.4)
Carbohydrate:
5.7g
Fiber:
0.6g
Sodium:
86mg
Cholesterol:
10mg
Sunset, JULY 2003