Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
As I lately have a little time, I was looking on the internet the other day. In search of fresh, interesting tips, inspirational recipes that We have never tested before, to astonish my loved ones with. Searching for a long time yet could not discover any interesting things. Right before I thought to give up on it, I came across this scrumptious and easy treat simply by chance. The dessert seemed so tempting
on its snapshot, that required prompt actions.
It had been not so difficult to imagine just how it’s created, how it tastes and how much boyfriend will probably enjoy it. Actually, it is rather simple to impress the man in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyways, I went to the page: Suncakemom and used the step by step instuctions that were combined with superb pics of the procedure. It really makes life faster and easier. I can imagine that it is a bit of a inconvenience to shoot photos in the midst of cooking in the kitchen as you most often have gross hands and so i pretty appreciate the hard work she put in to make this blogpost and recipe conveniently implemented.
With that in mind I am encouraged presenting my personal dishes in a similar way. Thanks for the concept.
I had been fine tuning the original recipe create it for the taste of my loved ones. I’ve got to mention it turned out a terrific outcome. They loved the taste, the overall look and enjoyed having a sweet like this in the midst of a busy workweek. They quite simply asked for more, a lot more. So next time I am not going to commit the same miscalculation. I’m likely to multiply the volume .
mushroom pate recipe was first baked by SunCakeMom
Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.