Recipe of Ultimate Mushroom Pâté with Extra Virgin Olive Oil

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Prepare Award-winning Mushroom Pâté with Extra Virgin Olive Oil. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mushroom Pâté with Extra Virgin Olive Oil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom Pâté with Extra Virgin Olive Oil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mushroom Pâté with Extra Virgin Olive Oil is Serves 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mushroom Pâté with Extra Virgin Olive Oil estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few components. You can have Mushroom Pâté with Extra Virgin Olive Oil using 11 ingredients and 9 steps. Here is how you can achieve that.

If you love pate but want a plant-based option, this mushroom version will wet your whistle. Blended together with extra virgin olive oil from Spain, the flavor of the mushrooms are highlighted in this taste dip that can be served with crackers, veggies, bread, or right off the spoon!

Ingredients and spices that need to be Prepare to make Mushroom Pâté with Extra Virgin Olive Oil:

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

Steps to make 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.

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