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Old 20th June 2005, 02:37   #1 (permalink)
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mushroom pate

Anyone have a good recipe for this and are mushroom-based dishes common in Turkey. I LOVE mushrooms )
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Old 20th June 2005, 03:34   #2 (permalink)
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Ingredients

300 ml vegetable broth
200 ml dried porcine mushrooms
100 ml extra virgin olive oil
100 gm chopped shallots
2 pc garlic cloves (crushed)
50 ml dry sherry
300 gm shiitake caps (sliced)
300 gm oyster mushroom caps (sliced)
200 ml cream
4 pc eggs
50 ml ground almonds (toasted)
2 tsp chopped thyme
50 ml chopped parsley
50 gm fresh breadcrumbs
1 1/2 tbs lemon juice
2 tsp salt
1/2 tspfresh ground pepper
2 tbs unsalted butter
1 tbs olive oil
1 cup fresh oyster mushroom caps (quartered)
1 cup fresh shiitake mushroom caps (quartered)
3/4 cup whole almonds, toasted and chopped coarse

Method

To make paté:

Oil a 3 litre terrine, line with lightly oiled greaseproof paper. Preheat oven to 170șC
In a small saucepan bring broth to a boil and remove pan from heat. Soak porcine in hot broth 30 minutes, or until softened
Remove porcine, squeezing out excess liquid, and reserve soaking liquid. Rinse porcine to remove any grit and pat dry. Chop porcine and put in a large bowl
Strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan
Simmer soaking liquid over moderate heat until reduced to about 1/4 cup and return to bowl with porcine, set aside
In a large non-stick skillet heat 2 tablespoons olive oil over a moderate heat cook shallot and garlic, stirring, until softened, add sherry
Transfer shallot mixture to a blender.
In the skillet heat 2 tablespoons of the oil over moderately high heat and sauté shiitake and oyster mushrooms in batches
Place all these ingredients into a blender, add cream, eggs and almonds to mixture in blender and purée about 1 minute, or until very smooth
Add this purée to porcine mixture and stir in remaining pâté ingredients until combined well. Pour mixture into terrine and cover with foil
Place in a bain marie and bake in middle of oven for approximately 70 minutes
Remove from oven and chill pâté in the terrine, covered for at least 6 hours (preferably over night)
Bring pâté to room temperature before carefully un-moulding: run a thin knife around edge of terrine and dip terrine into a bowl of hot water for 5 - 10 seconds. Invert a large plate over terrine and invert pâté onto plate
To make topping:

In a large skillet heat butter and oil over moderately high heat until foam subsides and sauté mushrooms and almonds, stirring, until mushrooms are tender.
Transfer mixture to a heatproof bowl and cool. Add parsley and season with salt and pepper, tossing to combine.
Mound topping on top of pâté

Found this one Jackie, haven't tried it though
Hope it helps
Anne
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