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Restaurant Ripoff: Mushroom Pâté {Vegetarian Pâté With Vegan Variation}

July 17, 2013

Restaurant Ripoff: Mushroom Pâté

Summary: I’ve been considering making mushroom pâté for a while but I knew I needed to make mushroom pâté after the one I ate at The Highway Hotel. This is really simple but ever so lovely. It’s a superb vego pâté to have with some crusty bread and a glass of wine but it’s wonderful on toast with an egg too. This makes a big batch (see pic at the bottom) which I split with Mummy Ask but you could easily scale it down. The taste of the butter you use matters here, so make sure you use a good quality butter, I recommend Lurpak salted. If you want to keep things vegan, a reader told me they veganised this recipe by using a vegan cream cheese in place of mascarpone, nutritional yeast instead of parmesan and a buttery vegan spread instead of butter. They were really pleased with the outcome, so I thought I’d share!

Ingredients

  • 1/4 cup truffle oil
  • 2 large shallots
  • 3 cloves garlic
  • 1kg mushrooms, sliced
  • 1/2 cup fresh thyme leaves (about 2 bunches)
  • 1 tsp dried thyme
  • 250g mascarpone
  • 250g parmesan, grated
  • 1 tsp cracked black pepper
  • 1/4 tsp salt
  • 1 bunch parsley
  • Butter, melted

Instructions

  1. Finely chop the shallots and garlic and lightly fry in the oil. Add the mushrooms and thyme, cook until the mushrooms begin to shrink and release water.
  2. Allow to cool a little before adding mushrooms, mascarpone, parsley, Parmesan, salt & pepper to a food processor. Pulse until mostly smooth but retain a little texture.
  3. Spoon into ramekins and smooth over, make it as flat and smooth as you can. Pour the melted butter over the top in a thin but complete layer. If you pour the butter over the back of a spoon, you’ll avoid making divots in the pâté. I decorated mine with a few fresh thyme leaves.
  4. I like to let the butter set at room temp (helps avid spillage) and then I transfer it to the fridge. I try to let it sit at room temp for 30mins before serving but straight from the fridge is fine.

Restaurant Ripoff: Mushroom Pâté

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Dips/Sauces/Dressings  / Nibbles & Bits  / Recipes  / Restaurant Ripoffs  / Vegetarian

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