Delicious Mushroom Pate Recipe: Perfect Appetizer for Any Occasion

Looking for a unique and flavorful appetizer that will impress your guests? This Mushroom Pate Recipe is a perfect blend of earthy mushrooms, aromatic herbs, and rich black garlic, creating a creamy, savory spread that’s ideal for any occasion. Whether you’re hosting a dinner party, preparing holiday appetizers, or simply treating yourself, this pâté offers a sophisticated twist on comfort food.

Made with sautéed mushrooms, onions, tarragon, and a touch of sherry, this homemade mushroom pate delivers depth and complexity in every bite. The addition of black garlic elevates the dish with its sweet, umami-rich flavor, while spices like cumin, sage, and dill add warmth and balance. Serve it chilled alongside crostini for a delectable spread that’s both elegant and easy to prepare.

This easy mushroom pate recipe is not only packed with flavor but also versatile. It can be a centerpiece for your appetizer board, a topping for toast, or a dip for fresh veggies. With its rich taste and creamy texture, it’s a surefire way to elevate your entertaining game. Ready to bring this gourmet delight to your table? Let’s dive into the recipe!

Comfort Food: Mushroom Pate

Mushroom Pate Ingredients

• 1 1/4 pounds mushroom

• 1/4 pound butter

• 1 red onion, chopped

• 1 tablespoon vegetable beef or chicken base or 1 cube

• 2 tablespoons mushroom powder (optional)

• 2 bay leaves

• 1 tablespoon tarragon

• 1/2 teaspoon ground sage

• 2 tablespoons chopped garlic

• 1 teaspoon cumin

• 1/2 tablespoons dill

• 1 1/2 tablespoons parsley

• 1/4 cup sherry

• 1/4 cup black garlic

Directions For Mushroom Pate

1. Saute in butter, mushrooms, onions and all spices, except black garlic until well cooked and all the water is cooked out of mushrooms, about 20-30 minutes

2. Deglaze pan with sherry. Remove from heat

3. Stir in black garlic and remove bay leaves

4. Using a food processor, pulse 4-5 times in small batches while hot

5. Chill and serve mushroom pate with crostini (page 37)

Directions For Black Garlic

1. If making black garlic, it is recommended to use a food fermenter. You will need about 16 heads of garlic and at least 30 days, checking every few days until it is soft and black. If it appears a light caramel color, rewrap the bulb and check it again in 1 week

2. To make black garlic without a fermenter, cook for 30 days at 140 degrees. Cover the cloves with plastic wrap, so it does not dry out. It needs at least 80-90 degree humidity. I make it in a food warmer with peeled garlic and check temperature several times a day.

3. I keep black garlic for about 3 months in the refrigerator and 8 months to a year in the freezer

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