How to Make Mushroom Pâté
Traditional Recipe and Thermomix.
Today I will offer you a delicious recipe, easy to make, but that will make a great impression. You can use it on slices of bread or as a cream to accompany chicken or game meat. It only takes a few minutes and very few ingredients. No special type of mushrooms is needed, you can use what you have on hand, for example, I used champignons, but if you have porcini, the pâté will be much tastier.
thought for you
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 432.01 (Kcal)
- Carbohydrates 59.14 (g) of which sugars 5.68 (g)
- Proteins 14.95 (g)
- Fat 15.93 (g) of which saturated 3.04 (g)of which unsaturated 3.19 (g)
- Fibers 4.22 (g)
- Sodium 578.23 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go grocery shopping
- 14 oz mushrooms (weighed cleaned)
- A few cloves garlic
- 2.8 tbsp extra virgin olive oil
- A few bunch chopped parsley
- 2 tsp bouillon cube
- 2 tbsp potato starch (instant mashed potatoes)
- 3.5 oz ricotta
- 8 slices bread
Tools
- 1 Knife
- 1 Pan
- 1 Wok or Thermomix
- 1 Hand Blender
Steps
Traditional Recipe
clean the mushrooms with a damp cloth, removing the end part. Slice them and set aside.
Meanwhile, in a pan, put the extra virgin olive oil and chopped garlic. Let it flavor for 2 minutes, then add the sliced mushrooms,
the vegetable bouillon cube, a grind of pepper, lower the heat, cover and let cook without adding water for about 10 minutes.
Toast the bread and..
Here is how to make mushroom pâté
Place the dry parsley in the bowl and chop for 10 sec at speed 7. Gather with the spatula and set aside.
Without washing the bowl, add the garlic and oil. 15 sec at speed 7. Then 3 min at 230°F speed 1.
Add the sliced mushrooms, bouillon cube, a pinch of pepper, and cook for 10 min at 212°F speed 1.
Now add the chopped parsley, potato starch, and ricotta, and blend for 20 sec at speed 8.
The mushroom pâté is ready to be used.
Here is the ready mushroom pâté
Tips and Storage
Uses: Now all you have to do is choose how to use the mushroom pâté. I made homemade bread, sliced it, then grilled it, rubbing a clove of garlic on top, and spread this delicacy over it.
But if you want to make it more elegant, you can make canapés or tartines or use it as an accompaniment to chicken or game meat.
Storage.
It keeps for 2 days in the fridge or 3 months in the freezer.
FAQ (Frequently Asked Questions)
How to Make Mushroom Pâté
Can I use all types of mushrooms?
yes, all
