I am someone who does not do offal… ever, unless I am in a fancy restaurant (like Hestons) and I don’t have a choice. I have given traditional pâté a fair go, and I will always try it but ive never really enjoyed the taste. I recently tried mushroom pâté for the first time: While I thought it was yummy, I definitely thought I could create something even more delicious for all the non offal eaters out there who would love an excuse to eat a good chunk of ghee. This recipe is suitable for different dietary requirements; vegetarian, vegan, dairy free, gluten free and no preservatives like the commercially packaged stuff. I am excited to hear what people think of this one, because I think it is one of my tastiest recipes yet. Love nik xx
skinnymixer's Mushroom Pâté
- 60 g | 2.1 oz shallots small brown/red ones, peeled, halved
- 1 small garlic clove peeled
- 30 g | 1 oz ghee or butter or olive oil
- 200 g | 7 oz swiss brown mushrooms halved
- 100 g | 3.5 oz portobello mushrooms cut into small chunks
- 20 g | 0.7 oz dried porcini mushrooms
- 4 sprigs of fresh thyme
- 50 g | 1.8 oz water
- 1 tsp salt
- 1 tsp balsamic glaze click here for a recipe
- 50 g | 1.8 oz walnuts you can omit for nut allergies
- melted ghee or butter for setting (optional, omit for dairy free)
- Add shallots and garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add ghee and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add mushrooms and thyme and chop for 5 sec/speed 5/MC on. Scrape bowl down.
- Add water to mixer bowl and cook for 10 min/100°C or 212°F/speed 1/MC off.
- Add salt, balsamic glaze and walnuts to mixer bowl, blend for 20 sec/speed 6/MC on.
- Remove mixture to a serving bowl, you can use two small ramekins or one large one. Top with melted ghee or butter if using and cool in the fridge until set hard.
At step 4 you may need to add a little time if using an Intelli.
At step 5 extend processing time if required. until you reach the correct consistency.