Ingredients
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60
-
1
-
4
-
500
-
1
-
100
-
100
-
1
-
1
-
-
-
-
-
-
Directions
Chestnut Mushroom Pate, A delicious mushroom pat that I’ve adapted from a recipe I found on an English website Posted for the 2005 Zaar World Tour , I reallly liked this pate and want to make it for the pub this summer, might add a few dried porchini just to add to the mushroomness!! Made for zaar tag, thanks for posting bluemoondownunder, A delicious mushroom pat that I’ve adapted from a recipe I found on an English website Posted for the 2005 Zaar World Tour
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Steps
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1
Done
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Chop the Chestnut Mushrooms, Melt the Butter and Saut the Onion and Garlic For 5 Minutes. Add the Mushrooms and Thyme, and Saut For 8 Minutes or Until the Mushrooms Are Cooked. |
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2
Done
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Reserving the Juices in Case You Need to Add a Little Moisture in Step Three, Drain the Onion/Garlic/Mushroom Mixture, and Blend It With the Cream Cheese and Fromage Frais. |
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3
Done
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Reserving Some Slivered Almonds For Garnish, Process the Nuts in the Food Processor Then Add Them to the Onion/Garlic/Mushroom Mixture or, If You Prefer a Finer, Smoother Pat, Add the Onion/Garlic/Mushroom to the Food Processor and Process or, For a More Varied Texture, Process Some of the Onion/Garlic/Mushroom Mixture With the Nuts, Then Fold Both Mixtures Together Until They Are Well-Combined. If the Mixture Becomes Too Dry (which Is Unlikely), Add a Little of the Juice Reserved in Step Two. |
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4
Done
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Chill the Pat For 2 Hours, Then Scatter the Reserved Slivered Almonds on Top and Serve the Pat With Crusty Bread, Pita Bread, Crackers or Vegetable Sticks. This Pat Is Best Eaten Within 2 Days. |
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5
Done
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Chef's Note: Chestnut Mushrooms Are a Closed Cup Mushroom With a Wonderfully Rich Flavour. If You Cannot Find These, Use Flat Field Mushrooms Which Are Always Great, but May Need a Little More Cooking. |
