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.)
- 3 spring onions
- 500 gms sliced mushrooms
- 100 gms butter
- 1 tsp fresh thyme
- 100 mls Marsala
- 200 gms butter melted to seal pate
- 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.