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Friday, February 5, 2010

Mushroom Pâté

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for this month's beet 'n squash challenge, i used three types of mushrooms: shiitake, enokitake (it was on sale for $0.99, i had to buy them) and portobello mushrooms. odd combo i know but whatever.

i was Leela's winner choice last month (!!) and hopefully i'm able to show that i'm worthy of keeping the title with this entry. join in the food fight.



Mushroom, Walnut, and Rosemary Pâté
Adapted from Dana Treat


1 onion, chopped
2 tsp. minced garlic
2 cup mixture of shiitake, portobello and enokitake mushrooms
1 cup red wine
1 tsp. sea salt
2 tsp. coarsely chopped fresh sage
1 tsp. coarsely chopped fresh thyme
2 tsp. coarsely chopped fresh rosemary
1/2 tsp. ground pepper
1 cup walnuts
1 tbsp. soy sauce
2 tsp. balsamic vinegar
2 cups water
2 packets of geletin powder

in a pan, saute up the mushrooms, onions, and garlic in a bit of olive oil. season with salt and cook till brown. add in the red wine and allow to reduce to just about evaporated. remove from heat, add in the herbs and stir well.

transfer to process, add in the walnuts, soy sauce, vinegar and 1 1/2 cups of water. process until smooth.

in a saucepan, bring the remaining 1/2 cup of water to a boil. Whisk in the geletin and turn the heat to low. Continue whisking until thoroughly dissolved, add mixture to the processor with the mushroom mixture and process until incorporated.

pour into container and refrigerate for at least 2 hours and up to 3 days.

verdict: i liked it, it had an earthy flavor to it. it was still soft for my liking, not sliceable, more spreadable. if i were to make this again, for a party or whatever, i'd add more geletin for it to be sliced as opposed to spread.

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today's song: Mary J. Blige, I Am

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