A deliciously tasty mushroom pate recipe, using only 4 ingredients, prepared in no time and can be frozen for later!
I’m all for food that is fast, fabulous and flavoursome. I’m particularly keen on anything that can be made ahead, then saved for later, or dishes which can be frozen and pulled out to impress impromptu guests at the drop of a hat – reinforcing any concept they may have of my domestic goddess status. However inaccurate that may actually be. 😉
I was very chuffed when I recently discovered that Ball Preserving jars are actually freezable. This came as news to me and, as I love their sweet little quilted glass jars, this happy information means that I can have a few special treats lined up in cold storage and all ready to serve or give as gifts – how brilliant is that?! At the same time as I discovered that the jars can be frozen, I also discovered that both lemon curd and mushroom pate can also be frozen – you can probably see where I’m going with this.
I’m still playing with the very sexy KitchenAid Cook Processor and am making the most of it’s fabulous labour-saving properties in coping with a couple of gluts in my kitchen at the moment. My lemon tree is groaning so a big batch of delicious homemade lemon curd was the first thing off the line. I adore this stuff, but can never eat it fast enough before it turns, so now I have one jar in the fridge and four in the freezer. And a big smile on my face.
I was very grateful to be given another big bag of mushrooms this week. You might remember that the gorgeous red machine made easy work of my last bag of these remarkably nutritious little fungii so I was keen to enlist its assistance again. This time I wanted to make some mushroom pate. I had only tasted this once before, but fell in love with it instantly and have been wanting to make it myself. As the queen of big food with little effort, even I was astonished at how easy this is to make and what a fabulous flavour profile is achievable with just a few ingredients.
This is divine on crusty bread, but is also useful as an additive for soups and casseroles. I froze mine in the above-mentioned jars, but you could also put it in ice-cube trays to have it on hand for a quick flavour/nutrition boost to loads of other dishes. I whacked some in a beef casserole last night and it added a wonderful depth of flavour – try it! (Stove-top instructions included.)
Mushroom Pate
Ingredients
- 3 spring onions
- 500 gms sliced mushrooms
- 100 gms butter
- 1 tsp fresh thyme
- 100 mls Marsala
- Salt
- Pepper
- 200 gms butter melted to seal pate
Instructions
- Cook Processor Instructions
- Place MultiBlade in Cook Processor with spring onions, pulse for 10 seconds.
- Remove blade & replace with StirAssist, remove measuring cup from lid.
- Add butter, thyme & mushrooms. Set at 100C, stir speed 1 for 15 mins.
- When finished carefully remove stirrer & replace with blade.
- Add Marsala and pulse for 20-30 seconds until at desired consistency. Season to taste & pulse again to process.
- Stove top Instructions
- Chop spring onions finely.
- Add butter to large saucepan, melt until foaming then add the onions, thyme and mushrooms, stirring occasionally over medium heat until the mushrooms are completely cooked. Cool for 15 minutes.
- Using a stab mixer or a processor, process the mushrooms until desired consistency is reached. add the Marsala and season to taste.
- Allow to cool completely, then place in jars, cover the pate with melted butter, seal & refrigerate or freeze.
I only discovered that you can freeze lemon curd a short while ago, but had never thought of freezing mushroom pate – I love the idea! This sounds like a great project for this weekend. And the small glass Ball jars are so pretty too! Thanks for the idea.
After your last mushie post, I made the most wonderful mushroom soup and now I need some of this pate on good rustic bread. Yum.
Gorgeous. I haven’t had a mushroom pate in forever. And how wonderful it can be frozen, and in those pretty little jars. That has me sorted for Christmas food gifts. 🙂
what a great idea with the pate Amanda, I’ve frozen lemon curd in the jars, but this is a great way of getting best us out of those occasional very cheap mushies – whenever they’re something ridiculous like $4/kg i feel like I should get heaps, but don’t want to waste them – this way I can stash in the freezer for later!
Very nice indeed!
I had no idea that they were freezer proof! I wonder if all glass jars were. I assumed not because they might break but I always need little home made gifts so it’s good to have some handy.
I don’t think I’d try it with glass that isn’t designed for use in extreme temperatures – just in case.
I love those preserving jars and I follow the company on instagram. I made mushroom pate once when I had some vegetarians coming for dinner! Your pate looks really good and I wouldn’t mind some now on some crusty bread xx
i love mushrooms so this sounds like it is right up my street. i will definitely have to make it. and how interesting that you can freeze it and in those cute jars!