Mushroom Pâté. A two for one, versatile recipe for a wealthy earthy mushroom and pecan pâté which you could pair with seared scallops as an elevated hors d’oeuvre.
Mushroom Pate
This Mushroom Pâté recipe is one I seek advice from because the ’Land & Sea’ of get together meals.
The land is represented by the earthy, intense flavour of the mushrooms and thyme. The fragile flavour of the ocean is represented within the succulent, pan seared scallops.
Mushroom Pâté and Seared Scallop Bruschetta
These components are so very totally different from one another, however work so deliciously properly collectively.
This additionally a 2 for 1 recipe in that the mushroom pate stands up deliciously by itself. Simply serve it to serve on slices of baguette or with crackers.
This pate makes a chic addition to a celebration buffet.
The mushroom pâté alone an important vegetarian get together meals possibility too. You need to use any mushrooms you want on this recipe or use a mix of varieties like crimini and shitake so as to add much more depth of flavour.
Mushroom Pâté and Seared Scallop Bruschetta
Thanks for one more wonderful yr on Rock Recipes
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It has been one other report breaking yr, with guests to the web site up virtually 30% over the past Vacation season.
Use any mushroom you want or a mix of two or extra.
Once I first began Rock Recipes over 12 years in the past, I by no means anticipated getting thousands and thousands of individuals coming to the location in a singe month. I actually by no means dreamed it might turn out to be my full time job!
For that, I’m extraordinarily indebted to you all. Right here’s wishing each one in every of you a wholesome, completely satisfied and affluent yr in 2020!
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Prep Time:
quarter-hour
Prepare dinner Time:
25 minutes
Whole Time:
40 minutes
Mushroom Pâté. A two for one recipe for a wealthy, earthy mushroom and pecan pâté which you could pair with seared scallops as an elevated hors d’oeuvre.
Components
- 3 tbsp butter
- 2 cloves minced garlic
- 1 cup finely diced shallots
- 2 cups finely chopped mushrooms (chop, then measure)
- 1 tsp chopped contemporary thyme (or ½ tsp dry thyme)
- pinch salt and pepper to season
- ½ cup white wine
- 1/2 cup finely floor toasted pecans
- ¼ cup comfortable butter
Directions
- Soften the butter in a sauté pan over medium warmth.
- Add the garlic and shallots and sauté for just a few minutes till the shallots soften however don’t brown.
- To the garlic and shallots add the mushrooms, thyme, salt and pepper and prepare dinner till the mushrooms have shrunken and are simply starting to brown.
- Add the white wine and cut back till the liquid has virtually cooked off.
- Let the mushroom combination cool to room temperature earlier than including it to the meals processor together with the bottom toasted pecans.
- Course of for a couple of minutes till the pate is totally easy, then pulse within the softened butter till properly mixed and easy.
- Switch the pate to a serving dish, cowl with plastic wrap and chill for a number of hours earlier than serving.
Notes
To make the bruschetta merely toast small slices of baguette underneath the broiler. Prime with a bit of the mushroom pate and at last medium sized scallops which were evenly pan seared in butter.
