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Effervescent storyteller.

Welcome to My Modern Diary, an electronic journal filled with tales of nostalgic cuisine, wistful wanderings & personal recollections by Sarah Orman.

Wild mushroom pàté

Wild mushroom pàté

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I love mushrooms. Shiitake, porcini, chanterelles, portobello, crimini... the list goes on. Both delicious and visually beautiful, I crave mushrooms throughout much of the fall and winter; the earthy, woody fragrance and flavor evoking all the cozy thoughts and feelings of the season.

In recent years, wild mushrooms have become noticeably more accessible. With high-end grocery stores stocking an interesting variety of edible fungi during the colder months, it's hard to resist the urge to eat these tasty little morsels every day.

Image courtesy of Jodi Miller Photography

This recipe is an incredibly easy appetizer that captures the delicious nutty and aromatically woody appeal of wild mushrooms.

I first encountered this delicious spread during a picnic with our good friends Karin and CJ. A natural talent in the kitchen, a meal prepared by CJ is always memorable and this picnic pàté was no exception.

After devouring this perfect autumn appetizer on a couple of occasions, I begged Karin and CJ for the recipe. Originally an Emeril Lagasse's creation, our friends shared their version, which I now share with you.

 I can't take any credit for this deliciously easy pàté, I can only thank Karin and CJ for bringing it into my life. In turn you will thank me for bringing it into yours : )

Wild mushroom pàté
Recipe Type: Appetizer
Author: Sarah Orman
Prep time:
Cook time:
Total time:
Serves: 3 cups
Ingredients
  • 3 tbsp. unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 tsp. minced garlic
  • 8 oz {226g} shiitake mushrooms, trimmed, cleaned and coarsely chopped
  • 8 oz {226g} fresh chanterelle mushrooms, trimmed, cleaned and coarsely chopped
  • 8 oz {226g} crimini mushrooms, trimmed, cleaned and coarsely chopped
  • 1/2 cup dry white wine
  • 1 1/2 tsp. fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsp. roughly chopped fresh parsley
  • 4 oz {113g} cream cheese
  • 4 oz {113g} feta cheese
  • Toast points or crackers to serve
Instructions
  1. In a large skillet, melt the butter over medium-high heat.
  2. Add the shallots and garlic and cook, stirring until soft and fragrant {2-3 minutes}.
  3. Add the mushrooms and cook, stirring, until wilted and starting to brown.
  4. Add the white wine, thyme, salt and pepper. Cook, stirring, until nearly all of the wine has evaporated {5 minutes}.
  5. Add the fresh parsley and cook for another 30 seconds.
  6. Transfer the mushroom mixture to a food processor. Pulse and blitz with the cream cheese and feta until well combined.
  7. Adjust seasoning to taste.
  8. Transfer the mushroom mixture to a decorative ramekin or bowl, cover and refrigerate until set, 3-4 hours.
  9. Serve chilled with toast points or crackers.

 

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