Recipe of Homemade Mushroom Pâté with Extra Virgin Olive Oil

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mushroom pâté with extra virgin olive oil. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mushroom Pâté with Extra Virgin Olive Oil is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mushroom Pâté with Extra Virgin Olive Oil is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mushroom pâté with extra virgin olive oil using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Pâté with Extra Virgin Olive Oil:

1. Prepare 1 1/2 pounds mushrooms, such as crimini or a blend of different types
2. Make ready 1/2 cup Extra Virgin Olive Oil from Spain
3. Prepare 1-2 bay leaves
4. Make ready 4-5 fresh sprigs thyme leaves, removed from stems (reserve one sprig for garnish)
5. Get 1 large clove garlic, peeled and smashed
6. Prepare 1/2 small sweet onion, chopped
7. Prepare 1/3 cup Brandy, Cognac or whisky
8. Take 1/2 cup wáter
9. Make ready 1/2 pint (1 cup) heavy cream (or coconut milk for a vegan version)
10. Prepare Sea salt and Freshly ground pepper, to taste
11. Take Toast points, crackers, or crostini for serving

Instructions to make Mushroom Pâté with Extra Virgin Olive Oil:

1. Gently clean mushrooms in cold water, then remove the stems and roughly chop.
2. Heat Extra Virgin Olive Oil from Spain in a large skillet over medium-high heat. Add the bay leaf and thyme and allow the herbs to steep and infuse the olive oil for about 4 minutes.
3. Add the garlic and onions and sauté until they are softened but not browned.
4. Add the mushrooms, brandy, and water and continue to sauté for another 3-5 minutes until the alcohol has burned off and the liquid has reduced by about half.
5. Finally, add the cream and continue to cook for 2-4 more minutes until the cream begins to thicken slightly.
6. Remove from heat and let cool for 5 minutes.
7. Pour contents into a blender and blend or pulse until it is almost smooth (the consistency will be somewhat light and fluffy like a mousse).
8. Serve warm or cold on crackers, toast points or crostini with quick pickled shallots, cornichon (gherkins), and minced hard-boiled egg for garnish.
9. For the quick pickled shallots: Thinly slice 1-2 large shallots and separate into rings. Place them in a small bowl with1/2 teaspoon salt, 1 teaspoon sugar and 3⁄4 cup red wine vinegar. Let it sit for at least 30 minutes before using.

So that’s going to wrap it up for this exceptional food mushroom pâté with extra virgin olive oil recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!