Mushroom pate

This is one of those recipes that have fascinated me, because when I used to live in Chile (especially when I was little) I have a vivid memory that my dad would always buy pate from the store of Cecinas Sethmacher (which sold cured meats), a place that I recommend, which is near Echaurren Square in the city of Valparaiso. You may wonder what does this have to do with today’s recipe? Well, what happens is that since that time long back I haven’t consumed pate at all. I have always felt a fascination about them, but until recently I started gaining interest again, and since my intention is to continue this year in the line of healthy-yet-delicious recipes, is that I found this recipe from Martita Serani, thanks to a Chilean friend here in Atlanta who graciously lent me the books she owns from that author, so that I could take a look and get to know her style.

I got a very pleasant surprise, as I found several interesting recipes, and among those that I liked the most is this one from her book “Celebremos” (“Let’s celebrate” in Spanish). While this is an adaptation (because I made a few modifications), the result was fabulous, and the best of it is that it was praised by several guests I had in my house some time ago. I really recommend you this recipe, as it is perfect as an appetizer or to be part of a snack.

You may also be interested to look at my recipes of Tapenade or Guacamole and hummus.

Mushroom pate

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• Yield: 12 1x

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Ingredients

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• 3 cups of mushrooms, cleaned and peeled
• 1 cup of chopped walnuts
• 1/2 cup of ricotta
• 1/2 cup of grated Parmesan cheese
• 3 tablespoons of chopped parsley
• 4 tablespoons of chopped shallots
• 1 tablespoon of butter
• 1 cup of panko (toasted bread crumbs)
• 1 tablespoon of basil
• 1/2 teaspoon of dried oregano
• 1 teaspoon of salt
• Black pepper to taste

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Instructions

1. Preheat the oven to 300°F (150°C).
2. In a food processor, grind the mushrooms, walnuts, parmesan cheese, and parsley.
3. Then, in a frying pan, melt the tablespoon of butter, and saute the shallots until they look translucent.
4. Pour the mushroom mixture into the frying pan, plus the 2 remaining tablespoons of butter, bread crumbs, and seasonings.
5. Rectify flavors.
6. Cover a baking pan with aluminum foil, butter its surface, pour the pate, and then bake in bain-marie for 50 minutes.
7. Let it cool down completely before serving.
8. This time I served this pate with sesame crackers.