06 January, 2012

Mushroom Pâté | Bay Tables

Plan ahead to allow this Mushroom Pâté to chill for several days before serving.

Mushroom Pâté ingredients
Makes 8 to 12 servings
8-oz button mushrooms, sliced
8-oz portobello mushrooms, coarsely chopped
2 Tbsp butter
1 Tbsp Worcestershire sauce
2 Tbsp crushed fresh rosemary
1 Tbsp cracked black pepper
8-oz cream cheese, softened
1 Tbsp brandy
1 tsp garlic salt
1/4 tsp cayenne

Fresh lettuce leaves
Extra button mushrooms
Fresh rosemary sprig(s)

For serving

Toasted baguette slices

Get ready
Line a mold with plastic wrap and set aside.

Sauté mushrooms
Sauté the mushrooms in melted butter in a skillet. Add the Worcestershire sauce, rosemary and black pepper. Cook until all of the liquid has evaporated. Remove from heat; let stand until cool.

Purée and refrigerate for at least twenty-four hours
Spoon mushroom mixture into a blender or food processor. Add the cream cheese, brandy, garlic salt and cayenne; process until smooth, stopping to scrape the side of the container occasionally.

Spoon mixture into the prepared pan and cover with plastic wrap. Refrigerate for twenty-four to forty-eight (24 to 48) hours. 

Garnish and serve
Just before serving, invert onto a serving plate lined with fresh lettuce leaves. Remove the plastic wrap. Garnish with sliced button mushrooms and a sprig of rosemary.

Serve on toasted baguette slices.

This Mushroom Pâté recipe is from Bay Tables: A Collection of Recipes from the Junior League of Mobile (Nashville: Favorite Recipes Press, 1999), 30.

Appetizers and Snacks > Cold dips / spreads

Page Last Updated 9 May 2015

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