Month: September 2016

The ultimate canapé

The ultimate canapé

Its never too early to start planning the menu for your Christmas drinks. These wonderfully simple shortbread-like cheese biscuits make the ultimate canapé when topped with your favourite flavour combinations. Or they’re delicious just on their own! I adore canapés. Tiny little bite size flavour […]

Baked custard tart with spiced apple

Baked custard tart with spiced apple

If you love apple pie with custard you’ll love this delectable baked custard tart with spiced apple. Buttery pastry, creamy rich custard and tart apples with just a hint of spice. The whole family will fall for this divine dessert. Each weekend after gymnastics class, […]

Mushroom pate with thyme and garlic

Mushroom pate with thyme and garlic

This superb mushroom pate is a wonderful vegetarian option for your next crudités platter. Its also amazing spread generously on my lavash. Or even on piece of toast. Actually this mushroom pate is so delicious you’ll want to eat it by the spoonful!

Mushroom Pate | The Fare Sage

Spring has well and truly sprung down in my corner of the world. Five days in and the nights are already warmer, the days are longer. The sun even comes out from time to time! Out for a walk over the weekend I was surprised just how much spring growth is showing in the neighbourhood gardens already. Its making me feel like coming out of hibernation and planning a few barbecues. Nothing kicks off a barbecue better than a platter of dips and nibbles to share over a beer or glass of wine. This mushroom pate makes a wonderful change from the norm.

Mushroom Pate | The Fare Sage

I’m going to come right out and say it. We’re all thinking it. Mushroom pate is one of the most unattractive things to photograph. Cooked mushrooms have a tendency to take on a drab colour. And as a very amateur photographer this one was a big challenge for me. I’m still not entirely convinced. But what made me persevere was my dogged determination to share this recipe. Its so easy, super delicious and should be in everyones recipe box. And its a great ‘make ahead’ recipe too. As with many savoury dishes, it tastes great on the day its made, but the flavours only improve with a night in the fridge.

Mushroom Pate | The Fare Sage

I’ve mentioned before my Mum’s legendary status as the creator of all things dip and nibble related for our family gatherings. This mushroom pate is one of the dishes that has become a staple on any platter she creates. So full of beautiful mushroom flavour, soft and delicious and surprisingly light. Its one of our family favourites.

Mum’s overseas enjoying a well deserved holiday at the moment so while her back was turned I made a few sneaky changes to her recipe. Thyme and mushroom are a perfect partnership and the savoury note of the thyme in this mushroom pate really works. And I can’t survive without adding garlic to just about everything so I snuck a couple of cloves in as well. I hope you don’t mind Ma!

Yum

Mushroom pate with thyme and garlic

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 20g butter
  • 1 tsp oil
  • 300g button mushrooms
  • 1 brown onion
  • 2 cloves garlic
  • ½ tbsp fresh thyme leaves
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 2 tbsp mayonnaise
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 tbsp sour cream
Instructions
  1. Wipe the mushrooms clean with a paper towel. Peel and roughly chop the onion. Peel the garlic cloves.
  2. Place all in the bowl of a large food processor and blend until finely minced. The finer you mince it at this stage, the finer the texture of your pate will be.
  3. Add the butter and oil to a large frypan and heat over a medium heat. Add the mushroom and onion mixture. Cook, stirring regularly, over a medium heat for 15 - 20 minutes or until the mushroom is thoroughly cooked and the mixture has become paste, and all the juices have evaporated. Don't let the mixture brown.
  4. Stir in the thyme leaves, lemon juice and Worcestershire sauce. Cook for a further 2-3 minutes.
  5. Remove from the heat and set aside to cool for 20-30 minutes. Once cool, stir in the mayonnaise and add the salt and pepper to taste. Check the seasoning and adjust if necessary.
  6. Transfer to a bowl and serve immediately or refrigerate overnight.
  7. If refrigerating overnight the pate may become a little dense, and if so, stir through the sour cream before serving.

 

Mushroom Pate | The Fare Sage