Recipes | Wild Mushroom Paté with Grilled Baguette
Suggested Pairing | Callaway 2004 Winemaker's Reserve Cabernet Sauvignon

Notes:

Overall, this is a pretty easy recipe; you need to sauté the mushrooms, season them, and puree them in a food processor w/ the cream cheese.  The end result is a great party appetizer. You can present the pate in a bowl, w/ the baguette on the side or prepare canapés, whatever works best for you.  


Ingedients:

4 oz Button Mushroom
4 oz Shiitake Mushroom
4 oz Crimini Mushroom
1 oz Dried Porcini Mushroom
4 oz butter
4 oz of olive oil
3 ea shallots sliced
2 cloves of smashed garlic
¼ cup chopped parsley
1 sprig of rosemary leaves only
6 sprigs of thyme, leaves only
8 oz cream cheese
4 oz Brandy
Kosher salt and fresh ground pepper
Baguette

Directions:

1) Take the dried Porcini mushroom, place them in a small bowl and cover them w/ hot water.  Let the mushrooms steep until they are soft.  Remove the Porcini mushroom, and set aside.  Also reserve the liquid, which you’ll use later.

2) Remove the stems from the Crimini and Shiitake mushrooms and discard; slice the caps along w/ the Button mushrooms. Prepare the shallots, garlic and herbs.

3) Heat a heavy bottomed sauté pan, add the olive oil, shallots and garlic, cook briefly, 2-3 minutes, until caramelized, stir often.  Add the mushrooms and butter and continue to sauté.  Season w/ salt and pepper to taste.  Cook for roughly 8-10 minutes.

4) Deglaze the mushrooms w/ the brandy and the reserved Porcini mushroom liquid.  Continue cooking until there is no liquid in the pan. Remove from the heat and add the herbs.

5) Transfer the mushrooms to a food processor.  Add the cream cheese and puree until smooth.  Taste and adjust the seasoning if necessary.