Italian Mushroom Pate Recipes

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Steps:

• Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
• Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
• Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
• Try the mixture and add salt and pepper to taste.
• Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
• Chill in the fridge until ready to serve.
• Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!

Steps:

• Wash the mushrooms and cut into halves.
• Puree the mushrooms with the 4 cups of water in a blender or food processor.
• In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
• Strain the mixture, separating the thicker mushroom portion from the liquid.
• Reserve the mushroom portion.
• Simmer the liquid again until it is reduced to about 1/2 cup.
• Set aside the reduction/glaze.
• While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
• The pate can be refrigerated for up to 7 days.
• Serve with crackers or toast points.
• Enjoy!

Steps:

• Heat butter and a little olive oil in frying pan.
• Add mushrooms and saute until softened and lightly coloured.
• Transfer to food processor add walnuts and blend until smooth.
• Season with salt to taste.

Steps:

• in skillet melt butter, add onions, saute until soft.
• add remaining ingredients, cook 30 minutes, over low heat or until mixture reaches the consistancy of a spread.
• chill.