Mushroom Pate amazingly useful (and tasty)

Mushroom Pate.

People last week said I looked younger.

I hadn’t had more sleep. No.  I have been burning the midnight oil as usual, in fact I went out almost every night last week, so it wasn’t that. It wasn’t a lighter work load or a surprise gift or even a nice compliment that could have put a spring in my step. It was something very painful and something I thought I would never do that has made me look younger.

I bet I have your mind racing now.

I simply have new eyebrows.

I thought this Mushroom Pate looked as dark and rich as my new brows and was reminded that I made it a couple of weeks ago to share with you during this busy time when people drop in. It is great to have something in the fridge that can become a quick bite and works in a multitude of subtle ways to enhance a meal ( a little like my brows have done with my age).

I’ll tell you what 20 minutes work can do for you. (In the mushroom department).  You can use this Mushroom pate just as I have done on a appetiser board with cheese and charcuterie (add a sweet balsamic too), spread it onto crostini or little garlic toasts just as it is OR add cheese to the top and melt (My dream would be Gruyere or Comte). You could add some sour cream or goats cheese and mix it into a dip with some crunchy seeds or dukkah on top. Lets say you need a quick  little starter….you could mix it into some stock with a little cream and serve in a tiny cup. You could add it to risotto or pasta all by itself or with extra butter and garlic. You could use it as a stuffing with some cheese for rolling up chicken or even a vegetarian phyllo rolled up and baked. It would just love to be part of a sauce for a steak with slow cooked onions and crushed pepper and reduced beef stock . Oh just imagine. How would a goat cheese and mushroom frittata work for you?  Somebody might make it into a tart by adding eggs and cream and some grated Parmesan over a baked blind tart case, and slowly cook in the oven till just done. Oh now you have me.  I could go on. But I think you might think of a few things yourself. It will keep for a bit over a week.

And my eyebrows? I just know you want to know. I had them tattooed….I know. I was nervous about it. Also once she had done one I wanted to leave as it hurt rather a LOT. She talked me into staying which was probably a good thing don’t you think?

Mushroom pate

5 from 3 votes

Use this pate in a million different ways to make life easy . bYou

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Servings: 500 gm

Cuisine: Vegetarian

Ingredients Method

Ingredients

  

• 500 gm field mushrooms sliced ( Portabellos), 1 lb
• 60 ml olive oil 2-3 tablespoons
• 60 gm butter 3 tablespoons
• 2 teaspoons dijon mustard
• 1 teaspoon thyme finely chopped
• 1 tablespoon sour cream
• 1/2 teaspoon salt
• 1/4 tsp pepper freshly ground
• 40 ml water or stock, 2 tablespoons

Method

 

1. Heat a large fry pan or wide bottomed pot on medium.
2. When warm add the olive oil and the mushrooms, thyme and salt and gently sauté. The mushrooms will soak up the olive oil, so now add the butter and keep stirring till they are softening and cooking. Don't let them brown up. If there are large pieces that are still not cooking add a couple of tablespoons of stock ( or water) and keep stirring till the mushrooms are soft and the liquid is evaporated.
3. Pour the mushrooms into a food processor and add the dijon mustard, the sour cream and grated pepper ( you may need a little more salt but combine and taste first)
4. Whizz till nice and fine then taste. You can add a bit of cream or more dijon or salt. Its up to you. I liked mine just how it was. It will now combine with lots and lots of other flavours ( see above for ideas)
5. *** Note . don't add too much sour cream if you want to cook with it. Better to add cream as cream works with heat much better.