This past weekend, I did a small catering event that required a lot of finger food. Below is a recipe for mushroom pâté, a vegan friendly recipe. It looked like real pâté, but tasted even better. My apologies for the lack of a photo; the guests began eating it before I could document my work.
1 lb sliced portabella mushrooms
4 cloves of garlic, minced
1 shallot, minced
½ cup pine nuts
2 tbsp olive oil
2 cup water
Pinch of cayenne pepper
1 tbsp fresh thyme
Pinch of fresh rosemary, minced
¼ tsp fresh ground black pepper
Sea salt to taste
Begin heating a pan on medium heat. Add the olive oil, garlic, shallots, and pine nuts and begin to sauté. After about two minutes, add the thyme, rosemary, black and cayenne pepper and continue to sauté for 2 more minutes. While stirring, add the mushrooms. Keep stirring so that everything is covered in oil and will not stick to the pan. Add 1 cup of water and cover the pan and continue to let it cook.
The goal is to let the mushrooms cook down a bit so that they are soft. If the water is evaporating too quickly, add more water. When the mushrooms are soft, drain off most of the extra water and place the cooked mushrooms and spices in a food processor or mortar and pestle and begin to mix and pulverize the cooked ingredients. Place the mixture into a mold and refrigerate for two hours until firm. Place the mold upside down, onto a plate and release it from the mold. The pâté is ready to serve. It is best served with roasted garlic or caramelized shallots on toasted bread or crackers.