Dead easy mushroom pate

20 Sep

Woman was the kid that used to go to friend’s houses for lunch and when their mother asked what she wanted on her sandwich, she would reply ‘pate?’.

This is not because Woman was a particularly fancy or annoying Girl. No. Not at all. Rather it was because her dad had a penchant for making the liver paste himself. It was, in fact, the discovery of what pate was actually made of which led to one of her childhood forays into vegetarianism (which led to her fainting while rollerstaking).

Anyway, this mushroom pate, if I do say so myself, is on par with me old dad’s organ-based one and also very close to that proffered  by the perculiarly attractive stallholders of Pate Moi (most often seen at over-priced and over-touristed Borough Market). Although, with only a little bit of butter used in frying, this is a fair deal healthier.

Mushroom pate (serves 4 as starter with crusty bread)

  • 1 flat portobello mushroom
  • 3 TBSP (or so) dried mushroom, soaked in 1/2C boiling water
  • 8 chestnut mushrooms
  • 3 TBSP creme fraiche
  • 1/4 red onion
  • 1 clove garlic, crushed (and remaining skin thrown in)
  • 1/2 tsp miso paste (we used barley)
  • 1/2 tsp ground black pepper
  • salt to season
  • 1 TBSP salted butter for frying

Soak dried mushrooms in boiling water.

Chop onions and mushrooms finely. Sautee onions in butter for a couple of minutes. When soft, add fresh mushrooms  and miso.

After 15 minutes soaking (at least), straining dried mushrooms water (keep liquid, it’s great stock base) and add mushrooms to the frypan. Add a couple of tablespoons of the mushroom liquid.

Cook until there is relatively little liquid, adding salt and ground pepper to taste. Remove from heat and add creme fraiche. Blend until at your desired consistency.

Cool and set in fridge.

Estimated cost:  £4

Musical accompaniment: Daniel Lefkowitz.

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