Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
As I recently have some time, I was looking on the web last week. Looking for new, fascinating tips, inspirational meals that I have never tried before, to delight my loved ones with. Hunting for a while unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I came upon this yummy and easy dessert simply by luck at Suncakemom. It seemed so fabulous on its pic, it called for rapid action.
It had been not so difficult to imagine just how it is made, how it tastes and just how much my hubby will probably want it. Actually, it is quite easy to keep happy him when it comes to desserts. Anyways, I went to the blog and simply followed the step by step instuctions that have been combined with great shots of the method. It just makes life much simpler. I can suppose it’s a slight inconvenience to take photographs in the midst of baking in the kitchen as you may will often have gross hands so I sincerely appreciate the hard work she placed in to build this post .
With that said I am encouraged to present my own, personal recipes in a similar fashion. Many thanks for the idea.
I was fine tuning the initial formula create it for the taste of my family. I can say it absolutely was a terrific outcome. They loved the flavour, the overall look and enjoyed having a sweet such as this in the midst of a busy week. They quite simply asked for more, many more. Hence the next occasion I am not going to commit the same mistake. I am gonna double the volume to get them delighted.
Thanks for SunCakeMom who made the mushroom pate recipe a reaility
Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.