MUSHROOM PATE
PG tested
This make-ahead vegetarian appetizer can be served on crackers, toast points or with crusty bread. I used cremini mushrooms and several pinches of red pepper flakes.
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, chopped 1 small shallot, chopped 2 stems fresh thyme Pinch of crushed red pepper flakes, or more as needed
1 pound fresh mushrooms (such as portobello, cremini or shiitake), cleaned, trimmed and coarsely chopped
3 tablespoons dry sherry Fine sea salt
Freshly ground black pepper
½ cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon cream cheese
Heat the butter and 2 tablespoons of oil in a large skillet over medium-low heat.
Stir in the garlic and shallot; cook for about 5 minutes, or until softened. Add the thyme sprigs and crushed red pepper flakes; cook for 1 minute.
Add the mushrooms and the remaining 1 tablespoon of oil. Increase the heat to medium. Continue to cook for 6 to 8 minutes, stirring occasionally, until the liquid released from the mushrooms has almost evaporated. Add the sherry and season lightly with salt and black pepper. Cook for 10 minutes more, or until all the liquid in the pan has evaporated. Let cool.
Discard the thyme stems, then transfer the mushrooms to a food processor along with the parsley. Pulse until finely chopped. Add the cream cheese and pulse just until incorporated.
Taste and add more salt, black pepper and/or crushed red pepper flakes, as needed. The pté is ready to serve or it can be refrigerated in an airtight container for up to 4 days.
— Adapted from “Apéritif: 100 Recipes for Drinks and Snacks” by Rebekah Peppler (Clarkson Potter; October 2018)