Mushroom Pate #2
Submitted by olliewadewells
Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.
YIELD
6 servingsPREP
0 minCOOK
17 minREADY
47 minA full pound of mushrooms sautéed in butter with garlic and onion, deglazed with dry vermouth, then folded with Parmesan and sour cream. This pate is dense, earthy, and packed with concentrated mushroom flavor.
The key step is cooking the moisture out. Mushrooms release a lot of liquid, and you need to let it evaporate over medium-high heat before adding the vermouth. Then the vermouth cooks down too. If you skip this, the pate will be watery instead of thick and spreadable.
Parmesan stirred into the hot mixture melts and adds a salty, savory backbone. The sour cream and parsley go in after cooling so the sour cream doesn’t break. Chill it for at least an hour before serving so it firms up. Toast the pecans separately and scatter them on top right before serving for crunch that contrasts the creamy spread.
Kitchen Tips
- Chop mushrooms finely. You want a smooth, spreadable texture, not chunky bites. A food processor pulsed a few times works well.
- Cook out all the liquid. The mushrooms should look dry in the pan before you add vermouth. Patience here makes the difference.
- Dry vermouth, not sweet. Sweet vermouth will make this taste wrong. Dry white wine is a fine substitute.
- Serve at cool room temperature. Pull it from the fridge 15 minutes before guests arrive. Ice-cold pate doesn’t spread well.
Variations
- Wild mushroom version: Use a mix of cremini, shiitake, and oyster mushrooms for a more complex, woodsy flavor.
- Truffle finish: Stir in ½ teaspoon truffle oil after cooling for a luxurious upgrade.
- Vegan adaptation: Swap butter for olive oil, skip the Parmesan and sour cream, and add 2 tablespoons nutritional yeast and a squeeze of lemon.
Ingredients
Directions
Toast pecans on baking sheet in 350℉ (180℃) oven for about 5 minutes or until fragrant; set aside.
In large heavy skillet, melt butter over medium heat.
Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes.
Add mushrooms; cook for 6 minutes over medium high heat, stirring often.
Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated.
Remove from heat, stir in cheese and set aside to cool.
Mix in sour cream and parsley.
Taste and adjust seasonings if necessary.
Transfer to serving bowl.
Cover and refrigerate until ready to serve.
Just before serving, sprinkle with pecans.
Makes about 1½ cups.
Comments
