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Dried Mushroom Pâté

If you need a flavorful and healthy dish, mushrooms are the answer! High in protein, vitamins and minerals mushrooms will satisfy appetites without the heavy calories. I made this pâté with both shiitake and morel mushrooms. The strong earthy flavor of the shiitakes is more reminiscent of traditional liver pâté. All the same, I believe this pâté recipe can be adapted to almost any edible dried mushrooms.

Cooking Instructions

  • 1.Soak mushrooms in hot water for 15 minutes, strain mushrooms and save soaking liquid (be careful to discard the dirt or grit that collects at the bottom of the liquid)
  • 2.In a food processor add soaked mushrooms and the onion - pulse a few times until mushrooms and onion are roughly chopped.
  • 3.Stir fry mushrooms in olive oil on high heat for 4-5 minutes, add garlic and sherry and allow alcohol to cook off for 1-2 minutes.
  • 4. Return mixture to the food processor add salt, mustard, nutmeg, hot sauce, salt, truffle oil, sage, thyme and 3/4ths of the chopped parsley. Process until smooth, add reserved soaking liquid as needed to achieve a smooth pâté consistency.
  • 5.Transfer to terrine and garnish with remaining parsley and serve with toasted baguette slices or crackers. The pâté will keep in the refrigerator, well covered, for 3 to 4 days.

Ingredients

  • 2 oz dried mushrooms
  • 2 cups water at a simmer
  • 1 small onion
  • 4 Tbs. olive oil
  • 2 garlic cloves minced
  • 1/2 cup dry sherry, cognac, Armagnac or brandy
  • 1 tsp. salt
  • 1/2 tsp. Saracha or Tabasco hot sauce
  • 1/4 tsp. grated nutmeg
  • 1 tsp. dry mustard
  • 2 Tbs. truffle oil
  • 2 sage leaves
  • 1 tsp. thyme
  • 2 TBbs. chopped parsley
  • salt and pepper to taste