Pacific Northwest Rainforest Mushroom Pate

March 1, 2013


Author Notes: Who doesn't love tromping through the drizzly woods in November, looking for wild mushrooms? Okay, I love Hawaii, too, yet I live in Oregon, and consider it a wild mushroom mecca. Especially the chanterelles, although you never know what you will find. Cook 'em up in a skillet and slowly add seasonings, puree to any consistency and then put a bowl on the table with cut up veggies, fruit, crackers, bread and a bottle of Pinot Noir or some local Imperial Stout. Then go dancing!

Terry Moseley

Serves: 4-6

Ingredients

  • 1 cup chopped onion
  • 4-6 chopped scallions
  • 4 large cloves of chopped garlic
  • 2 cups chopped mushrooms, preferably chanterelles, lobster, morels, black trumpet, yellow feet or hedgehogs
  • 1/4 cup sherry or any other aromatic wine
  • 1 tablespoon olive oil
  • 1 cup bread crumbs (baguette is best)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig basil
  • salt & pepper
In This Recipe

Directions

  1. Heat oil in skillet. Add onions and mushrooms and stir gently over medium-low heat for about 20 minutes. As you stir, the mushrooms will release a bit of water. Let that cook down, and as it does, add sherry and the herbs, crumbling or mincing them. Then the bread crumbs. Keep stirring! In the last 5 minutes, add scallions and garlic, mixing until cooked through and everything is savory and aromatic. Let cool for as long as it takes to prepare the veggies, fruit and bread and crackers. Maybe a bowl of toasted almonds, too. Add mixture in skillet to a food processor and blend until desired consistency. You'll know, by the way it looks and tastes as you stop blending every few pulses of the processor and check. Adjust seasonings-adding salt and/or pepper. Now, you may choose to chill for a while or serve right away. Either is good.
  2. Note: the bread is important. A darker heavy loaf will give you a different flavor and texture than a baguette. Plan accordingly.

More Great Recipes:
Condiment/Spread|Pacific Northwest|Mushroom|Sherry|Green Onion/Scallion|Fall|Vegan|Appetizer|Entree|Snack

Reviews (3) Questions (0)

3 Reviews

Sachi April 10, 2014
The mushroom you have pictures up there is an incredibly halucinogenic mushroom and in the Pacific northwest they are VERY dangerous and have been known to kill those using them. I only mention this because its very misleading to have some one see that mushroom on a recipe when they should steer CLEAR of that particular mushroom . PLEASE do not add THAT mushroom to your pates!! It can kill you!!
 
zora March 3, 2013
I hope you are not going to use the mushroom in your photo. It's poisonous. I am a mushroom forager, and I would never encourage people to go foraging for wild mushrooms unless they are with or have been educated by someone who knows the difference between edible and toxic 'shrooms.
 
Author Comment
Terry M. March 3, 2013
Of course not! Please try to imagine that people have some sense. This was a mushroom I found, but didn't pick. It's a colorful photo and the only one I had on this computer. I hope this will serve as a disclaimer, so thank you.