Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
As I currently have some time, I was browsing on the internet a few days ago. Trying to find new, interesting ideas, inspiring meals that I have never used before, to surprise my loved ones with. Searching for a while yet couldn’t discover lots of interesting things. Right before I thought to give up on it, I discovered this fabulous and easy dessert simply by chance. The dessert seemed so scrumptious on its pic, that required prompt action.
It had been not so difficult to imagine the way it’s made, how it tastes and just how much my hubby might want it. Mind you, it is extremely simple to keep happy the man when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the webpage: Suncakemom and then followed the step-by-step instuctions that have been accompanied by great photographs of the operation. It just makes life much easier. I could imagine that it is a slight hassle to take photographs in the midst of baking in the kitchen as you normally have gross hands therefore i highly appreciate the time and energy she placed in to make this post and recipe easily followed.
That being said I’m encouraged presenting my own recipe in a similar way. Appreciate your the thought.
I had been fine tuning the main recipe create it for the taste of my loved ones. I have to mention it turned out a great outcome. They prized the flavour, the consistency and loved getting a sweet such as this during a lively week. They basically requested more, more and more. Thus the next time I’m not going to commit the same miscalculation. I am going to multiply the quantity to make them pleased.
mushroom pate first appeared on SunCakeMom.
Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.