Wild Mushroom Pate from our Hands – On Cooking Class, with visiting chef John Ash
The simplicity of this recipe belies its great taste. Serve with crisp little croutes, toasts or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side.
*Makes enough to fill a 3-cup mold or dish
- 1 ounce dried wild mushroom such as porcini
- 5 tablespoons butter
- ½ cup chopped shallots or green onions (white part only)
- 1- ¼ pounds thickly sliced fresh wild or exotic cultivated mushrooms*
- 2 teaspoons finely chopped garlic
- 2 teaspoons curry powder or to your taste
- ½ teaspoon ground cumin
- 1 cup toasted, preferably unsalted cashews
- 2 tablespoons toasted nut oil such as walnut or olive oil
- 2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
- 2 teaspoons finely grated lemon zest
- Kosher or sea salt and freshly ground pepper to taste
- Rinse the dried mushrooms quickly and let soak in warm water to cover for 15 minutes. Drain, squeeze, dry, and chop.
- Heat the butter in a large sauté pan over moderately high heat. Add the shallots, all mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.
- While mushrooms are cooking add the cashews to a food processor and process till finely chopped.
- Add oil and continue to process to make a paste or butter.
- Add the mushroom mixture and process till almost smooth.
- Stir in the herbs and zest and season with salt and pepper to your taste and place in a 3-cup pate mold or other ceramic dish.
- Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature to serve.
*A caution here – - only use wild mushrooms that you are certain are edible. If you are not a hunter you can certainly substitute wild or cultivated mushrooms found in the market such as chanterelle, shiitake, cremini, portabella, oyster, etc.