Mushroom Hazelnut Pate – Recipe! Image 1
Appetizers, Food

Mushroom Hazelnut Pate – Recipe!

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I enjoy a traditional pate of chicken or duck liver made with other aromatic ingredients such as shallots, or garlic with a splash of wine or port.  However, palates are changing and leaning towards a more vegetarian diet and pates are no different.  I’ve been fond of Chef Naomi Pomeroy since dining a few times in her famous restaurant Beast in Portland Oregon, now a café and marketplace called Ripe Cooperative.  Her cuisine is exquisite made with farm-to-table ingredients representing flavors of the Northwest.  I adapted this recipe from her cookbook, Taste & Technique because it’s truly delicious and something that home cooks can make in their own kitchens.

In the original recipe, chanterelle mushrooms are recommended, but I decided to use fungi that are more approachable and not as expensive, but still loaded with umami taste.  Shiitakes and Cremini were the base of my pate, along with roasted hazelnuts and sauteed shallots.  As for flavorings, a splash of port, marsala wine and balsamic vinegar add body and brightness — ingredients that many already have in our pantries.  Let’s not forget about butter to bring it all together and offer a certain mouthfeel that’s needed in any good pate that doesn’t contain meat.  I served this as an appetizer with some fresh sourdough, but a French baguette would make a great vehicle to enjoy this creamy spread.

Mushroom Hazelnut Pate – Recipe! Image 2

Ingredients

1/2 pound shiitakes, sliced

1/2 cremini mushrooms, sliced

2 shallots, sliced

1 tablespoons port wine

1 tablespoon marsala wine

2 teaspoons balsamic vinegar

1/3 cup toasted hazelnuts

5 tablespoons butter, divided

salt

(Serves 6)

Mushroom Hazelnut Pate – Recipe! Image 3

Mushroom Hazelnut Pate – Recipe! Image 4

Mushroom Hazelnut Pate – Recipe! Image 5

To Prepare:

  1. In a sauté pan, add 2 tablespoons butter and mushrooms, place over medium heat.  Cook for 4 minutes, add 1/2 teaspoon salt and stir.  Add shallots and continue to cook for 4 minutes, until tender.   Add port, marsala and balsamic vinegar, stir.  Cook for 2 minutes.  Remove pan from heat and let cool for 5 minutes.
  2. Add hazelnuts to a food processor and pulse 5 times until coarse chunks.  Melt remaining butter in a microwave and set aside.
  3. Add cooled mushroom mixture to food processor and pulse 10 times.  While processor is running, add melted butter through feed tube until smooth, yet slightly coarse.  Add salt if needed.
  4. Spoon into a deep ramekin or two small dishes and serve.  You can cover and refrigerate for up to several days.  Bring to room temperature before serving.  Enjoy!

 

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