Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!

As I currently have a little time, I had been searching on the internet yesterday. In need of new, exciting tips, inspirational meals that I’ve never tried before, to surprise my family with. Hunting for quite some time but couldn’t come across any interesting things. Just before I thought to give up on it, I discovered this delightful and simple dessert by accident at Suncakemom. The dessert looked so tempting

on its image, it required prompt action.

It had been not difficult to imagine the way it is created, how it tastes and how much my hubby will want it. Mind you, it is extremely simple to impress the guy in terms of cakes. Anyway, I got into the webpage and simply followed the precise instuctions which were combined with wonderful graphics of the process. It just makes life rather easy. I can imagine that it’s a slight hassle to take photos in the middle of cooking in the kitchen as you may usually have gross hands thus i genuinely appreciate the commitment she devote for making this post .

That being said I am inspired to present my own dishes similarly. Appreciate your the thought.

I was fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to say that it was a great success. They enjoyed the flavor, the structure and loved getting a sweet like this in the middle of a lively workweek. They ultimately asked for lots more, a lot more. Thus next time I’m not going to commit the same miscalculation. I’m going to multiply the volume to get them pleased.

This mushroom pate recipe was first published on Suncakemom.

Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.

Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.

Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.

Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.

Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.

Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.

Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.

Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.

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