Having the girls over for a much-needed catch up was a great excuse to cook up some snacks. I wanted something gluten-free as we had a gluten-free goddess in our midst. I also wanted something reasonably healthy to balance out the copious amounts of cheese and wine accompanying them. The wine flowed and so did the conversation; well into the night. You can catch some snippets from last Saturday via @thetopline. Some curious one-liners were brought forth that you didn’t have to be there for.
Back to the food. I love the earthy rich mushroom flavour of this pate and am spreading the leftovers on everything. Mushrooms want to be with cheese and it’s particularly tasty on a grilled cheese sandwich and I have plans to use it as a pizza base. I also made a white bean hummous. Next time we’re having a summer mad-hatter fondue party. Stay tuned for that deliciousness! -bvox
Sherried Mushroom Pate with Herbs
- 1/2 cup toasted pecans
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 pounds assorted mushrooms; cremini, shiitake, portobello, oyster and white button, chopped
- 1/4 cup dried mushroom, re-hydrated in boiling water (Reserve water)
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- Dash of chili flakes
- 2 tablespoons balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 1/2 tablespoons fresh rosemary and thyme leaves, finely chopped
- ¼ cup soft goat cheese
Heat oven to 350 degrees. Spread pecans on a baking pan and bake until fragrant, about 7 minutes. Transfer to food processor; set aside to cool. When cool, pulse until chopped.
In a large heavy skillet over medium heat, melt butter and oil. Cook the chopped shallots and mushrooms, stirring occasionally, about 10 minutes, then add garlic. Stir in chili flakes, salt, and pepper; cook 2 more minutes. Add sherry and cook until skillet until most liquid has evaporated. Remove from heat and let cool.
Place in a food processor with pecans, goat cheese, rosemary, thyme, balsamic vinegar, and a couple tablespoons of reserved mushroom water if needed. Pulse a few times, taste and adjust seasonings. Puree until smooth. Pack into ramekins. Cover and refrigerate until chilled, up to 5 days.
Serve with toast, crostini or gluten free crackers.