Tuesday, July 19, 2011

Quick App 1: Curried Wild Mushroom Pâté

My friend Gayatri had a Christmas party at her home and while we played Secret Santa these three appetizers kept us company.
This easy pâté can be made three days ahead and serves 10…
The recipe was from Bon Appetit and has been improvised to give it a creamier texture. If shiitake or cremini mushrooms are expensive, then using regular button mushrooms is also fine. 
5 tbsp + 2 tbsp butter
1 1/4 pounds fresh shiitake mushrooms stemmed or crimini mushrooms, very coarsely chopped
1/2 cup chopped shallots (about 2 large)
2 garlic cloves, chopped
1 3/4 tsp curry powder
1/2 tsp ground cumin
8 oz cream cheese

1 cup roasted salted cashews
2 tbsp olive oil
2 tbsp finely chopped mixed fresh herbs (such as parsley, chives and basil)

Fresh parsley or basil sprigs (optional)
1 French-bread baguette, cut into 1/2-inch-thick slices, toasted

  1. 1.Melt 5 tbsp butter in heavy large skillet over medium-high heat.
  2. 2.Add mushrooms, shallots, garlic, curry powder and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
  3. 3.Using on/off turns, finely chop cashews in processor. 
  4. 4.Add oil and blend to coarse paste.
  5. 5.Add mushroom mixture, 2 tbsp butter, 8 oz cream cheese and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped.
  6. 6.Season with salt and pepper.
  7. 7.Spoon mushroom pâté into bowl. Cover and chill 4 hours. 
  8. 8.Garnish pâté with herb sprigs, if desired. Serve with toasts.

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