Mushroom Pate

Ingredients

Directions

3 tbsp butter

Melt the butter in a sauté pan over medium heat.

2 cloves garlic, minced

Add the garlic and shallots, sauté for a few minutes until the shallots soften (Avoid browning).

1 cup shallots, finely diced

Stir in the mushrooms, thyme, salt, and pepper. Cook until the mushrooms shrink and begin to brown.

2 cups mushrooms, finely chopped (measure after chopping)

Pour in the white wine and cook until the liquid has practically cooked off.

1 tsp fresh thyme, chopped (or ½ tsp dried thyme)

Allow the mushroom mixture to cool to room temperature

Pinch of salt and pepper, to taste

Transfer the cooled mixture to a food processor, add the ground toasted pecans, and process until smooth.

½ cup white wine

Add the softened butter and pulse until fully combined and smooth.

¼ cup softened butter

Transfer the pâté to a serving dish, cover with plastic wrap, and chill for several hours before serving.

½ cup finely ground toasted pecans

Tips:
Toast small slices of baguette under the broiler.Top with a layer of pâté.Add lightly pan-seared medium-sized scallops cooked in butter for a finishing touch.

1 can of Flower Pork Liver Pâté

Mushroom Pâté

Mushroom Pâté

Ingredients

Directions

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