In lieu of going to the fleurieu… I’m going to make mushroom pate myself instead.
This year has been an unending hurricane of work and .. well more work. We’ve not been down through the vales as much as we may have liked and our grandiose idea of stealthing our way through the many cafes and restaurants the Vales have to offer has turned into yet another in the pile of untended blogs.
I’m now on holidays for the first time in a year (I even have the tacky Ed Harry Hawaiian party shirt on to prove it) and in my reclining bliss, came across some incredibly cheap walnuts. Whilst we head to the Fleurieu tomorrow, I thought I’d post a home made recipe before hand.
Whilst my dream was to make pickled walnuts and pretend I lived in Britain in the 50’s, I’ve found my CWA recipe calls for green walnuts. If anyone in Adelaide knows where to find green, young virgin walnuts I’d love to hear from you.
So, displaying a usual trait of overzealous consumerism, I am now stuck with over a kilo of non virgin, ripe brown walnuts. I did a bit of research and remashed a basic recipe. Let me know how you go.
Mushroom Pâté
1. Sauté 1 chopped medium onion until soft (about 5 minutes); add about 2 cups chopped mushrooms (any kind). Cook until mushrooms are soft as well, another 5-10 minutes.
2. Sprinkle on smoked paprika, dried thyme, dried tarragon, and a pinch of cayenne, and a generous splash (about 1/4 cup) of dry Sherry. Cook another few minutes until *most* (but not all) of the liquid is evaporated.
3. Place mushroom mixture in a food processor with about 2/3 cup of walnut meal and puree until very smooth. Purée in softened cream cheese, anywhere from 100 - 200 grams, depending on your preference for creaminess. Add salt and pepper to taste.
4. Add a small amount of truffle oil to the mix.
5. Purée on the highest speed until mixture is very smooth.
Serve with plain crackers or plain bread.
