MUSHROOM PATE -GOAT
Fresh mushroom and sweet onion finely chopped and cooked with sweet Marsala wine till pate consistency. Seasoned with garlic and a touch of nutmeg. Served with dill cornichon pickles, Poupon Dijon mustard and sliced fresh French baguette!
Makes 2 cups
CD-T ClipBoard: The success of this pate begins and ends with the quality of mushroom used. Old mushrooms do not make good pate, so don’t think ‘pate’ when you notice you haven’t used the mushrooms you bought last week. Think new and fresh and firm.
1 stick margarine (use stick margarine so when the pate is chilled it holds it shape better than if oil was used – I used Earth Balance – Smart Balance in a tub also hardens enough when refrigerated )
1 c. fine diced sweet onion, no larger than 1/4 inch squares
salt
2 lbs. fresh white button mushrooms – as devoid of brown spots as possible, rinsed and air-dried in a colander
fresh grind black pepper as desired
1/2 c. sweet Marsala wine
1 t. salt
2 t. garlic powder
1/8 t. nutmeg – no more
Prep the mushrooms:
When thoroughly dried, cut each mushroom into about 6 chunks/cubes, not sliced
- sliced won’t process as evenly as cubes do
Put all the chunks in a bowl. If using a large processor, one that has a large bowl, then put 1/4 of the cubes in the container at a time.
Cover and pulse with quick pulses – don’t hold your finger on the button longer than 1 second at a time.
After several pulses, scrape the insides toward the center and continue with 1 second pulses till evenly mealy. It won’t take long. We’re not looking for a paste- NO PASTE. Transfer to large bowl and repeat.
If using a smaller processor, don’t go above the plastic top of the blade column. This would require too much processing and lead to paste.
In extra-large skillet, over low heat, melt margarine. Add chopped onion and a little salt, then saute over low heat till translucent and soft – no char wanted.
Add mushroom crumbles all at once. sprinkle with fresh grind black pepper as desired. Stir up and lift up and over till all crumbs are moistened.
Cook about 10 minutes on low heat, stirring as needed till mushroom starts to soften up.
In separate bowl combine Marsala wine, salt, garlic powder and nutmeg. Stir to dissolve.
Pour over mushroom, stir to evenly submerge all mushroom pieces. Continue to cook on low heat for 30 minutes, stirring occasionally.
Raise heat to medium and continue to cook, stirring again as needed till all liquid evaporates, being careful not to burn the mushroom.
Towards the end, stay close to the stove to keep turning the mushroom mix till it clumps together. Flatten it out, cook some more, repeatedly till as dry as possible and the mushroom forms a ball.
Now, using a potato masher, mash the mushroom mix till it feels pulpy.
Remove from heat and cool at room temperature.
Cover and refrigerate overnight.
When ready to serve, form into any desired shape, smoothing edges with a flat knife.
Garnish with dill cornichon pickles and serve with Poupon Dijon mustard with sliced French baguette.
Sprinkle top of pate with fresh cracked pepper.
Notes: If you are opposed to using alcohol, substitute 1/2 c. water mixed with 1 Tablespoon fresh lemon squeeze, strained. Garnish with fresh lemon rind thin strips with pith removed.
The zest of the lemon is the outer most layer of the peel (skin) of the lemon without any white part (pith) which is found directly underneath. If you have a sharp potato peeler you can peel the zest off. If not, use a sharp paring knife and peel as you would an apple. It doesn’t have to be all in one piece. If some white part remains, lay the piece flat and the knife flat as you run the knife, firming pressing, between the peel and the pith to remove the pith. Trim the pieces evenly, stack and cut into very thin strips. Arrange them on top of the pate.
If you prefer to use oil rather than margarine, then you won’t be able to mold it. Instead, place it in a crock and refrigerate overnight. The result will texture and look more like black caviar.
Every animal-free dinner I ever hosted Steve would say the same thing. You’ve got to have mushroom pate. You’re having mushroom pate right? He loves it and everybody else did too! Back in the day with no food processor I hand chopped the mushrooms. It takes a while.
I haven’t made it in a long time, so this time with a processor I achieved the same result, but you need to be careful the way you load and pulse the mushrooms not to turn them into a paste! Hope you enjoy it as much as we did over the years!
CHEF DAVIES-TIGHT™ 