Try this Exotic Mushroom Pate recipe, or contribute your own.
Suggest a better descriptionButter a 2-quart terrine, 12x3x2 3/4 ''. Line terrine with wax paper and butter paper.
In a small saucepan bring broth to a boil and remove pan from heat. Soak porcini in hot broth for 30 minutes or until softened. Remove porcini, squeezing out excess liquid and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini and put in large bowl. Strain reserved liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan. Simmer liquid over moderate heat until reduced to 1/4 cup and return to bowl with porcini.
Preheat oven to 350 Fahrenheit.
In a large non-stick skillet, heat 2T butter over moderate heat until foam subsides and cook shallot and garlic, stirring until softened (about 6 minutes). Add sherry, and cook, stirring for 1 minute. Transfer shallot mixture into blender. In skillet heat 2T butter over moderately high heat until foam subsides and saute shiitake and oyster mushrooms in batches, stirring, about 2 minutes. Add the remaining 1/2 stick of butter, but into pieces, as necessary. Add 2 cups sauteed mushrooms to shallot mixture in blender and add remaining sauteed mushrooms to porcini mixture.
Add cream, eggs and almonds to mixture in the blender and puree for about 1 minute - or until very smooth. Add puree to porcini mixture and stir in remaining pate ingredients until combined well.
Pour mixture into terrine and cover with foil. Put terrine in large baking pan and add enough water to baking pan to reach halfway up sides of terrine. Bake pate in middle of oven for 1 hour and 10 minutes. (Pate will not be completely set in the centre). Remove the terrine from the baking pan and cool completely on the rack. Chill pate in terrine, covered, for at least 6 hours and up to 5 days. Bring pate to room temperature before unmolding.
(SMR FEB 2022)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (917g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1665 | ||
Calories from Fat: 1072 (64%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 119.2g | 159 % | |
Saturated Fat 45g | 225 % | |
Monounsaturated Fat 44.6g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 869.8mg | 268 % | |
Sodium 639.1mg | 22 % | |
Potassium 1859.1mg | 49 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 28.5g | ||
Protein 108.5g | 155 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1665
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.