Whatshot
Foodie - Enthused by my roots - my take on a Mushroom Pate
Foodie - Enthused by my roots - my take on a Mushroom Pate
Date: 2018-02-09
Over the last couple of days my appetite has waned (which I am very grateful for) and since I am not eating heavy meals I'm forever looking for a quick snack. At times the need to snack consumes me and I have to get up and forage through the fridge.
A simple rice cake will just not do, and while I am trying to stimulate my life choices, I am looking for a culinary adventure in a form of yummy toppings for my mini bites.
This week I will be doing a beautifully flavoured mushroom pate. I am making them out of porcinis, which I managed to get from Ital Deli. Use the best mushrooms you can get, however normal white mushrooms are just as good. Woollies stocks those delicious King Oyster mushrooms, they are meaty and wholesome, they could be added to the white button mushrooms for extra flavour.
You will need:
400gr mushrooms
2 large onions
5 cloves of garlic (Yes! Five put more if you like, the more the tastier)
2 cup of walnuts
4 TBSN butter
1 tub cream cheese - plain
1 TBSN Smoked Paprika
1 TBSN Oregano
Direction:
Chop the mushrooms, garlic and onion and fry in the 2 TBSN of butter until golden and delicious.
Chop the walnuts and add to the fried mushrooms.
Set aside until cooled
Add Smoked paprika and oregano
Place in a blender and blend together while adding the butter and cream cheese
Add salt and pepper to taste
Chill overnight
Spread on all your favourite bites
This pate is also really good on pasta or anything really.
Bon Appetite!