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Exotic Mushroom Pâté This is delicious served with the 2006 Pinot Noir or 2006 'Vine One' Chardonnay. 1 1/2 cups chicken broth 1 cup heavy cream 1 cup minced shallots 4 large eggs 1 stick unsalted butter 2 teaspoons chopped fresh thyme leaves 1 cup dried porcini mushrooms (about 1 ounce) 3/4 teaspoon freshly ground black pepper 4 garlic cloves, minced 1/2 cup Panko chips (Japanese breadcrumbs) 1/2 cup dry sherry 2 tablespoons fresh lemon juice 2 teaspoons salt 1/2 cup hazelnuts (also try almonds or pine nuts) toasted golden and ground fine 1/4 cup chopped fresh flat-leafed parsley leaves, washed and dried before chopping 1 1/2 pounds fresh mushrooms, sliced thinly (chef Silver recommends at least 1/2 pound of chanterelles or 3/4 pound of shiitake, stems removed, to be part of this mix for their FLAVOR. He also used oyster, crimini, boletes, and field mushrooms) Butter a 2-quart loaf pan, 12x3x2 3/4 inches. Line pan with wax paper and butter the paper. In a small saucepan bring broth to a boil and remove pan from heat. Soak the porcini in the hot broth 30 minutes, or until softened. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. If necessary, rinse porcini to remove any grit and pat dry. Chop porcini and put in a large bowl. If necessary, strain reserved soaking liquid through a fine sieve lined with a coffee filter or dampened paper towel into another small saucepan. Simmer until reduced to about 1/4 cup and return to bowl. Preheat oven to 350° F. In a large skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook shallots and garlic, stirring until softened, about 6 minutes. Add sherry and cook, stirring, about 1 minute. Transfer shallot mixture to a blender. In the same skillet heat 2 tablespoons butter over moderately high heat until the foam subsides and sauté sliced mushrooms in batches, stirring, about 2 minutes. Add remaining 1/2 stick of butter, cut into pieces, as necessary. Add 2 cups sautéed mushrooms to shallot mixture in blender and add remaining sautéed mushrooms to the porcini mixture. Add cream, eggs, and ground nuts to mixture in blender and purée about 1 minute, or until very smooth. Add purée to porcini mixture and stir in the remaining pâté ingredients until combined well. Pour the mixture into a loaf pan and cover with foil. Put loaf pan in a large baking pan and add enough water to baking pan to reach halfway up the sides of the loaf pan. Bake the pâté in the middle of oven 1 hour and 10 minutes. Remove from oven and baking pan and cool completely. Chill the pâté, covered, at least 6 hours and up to 5 days. At serving time, unmold and add topping.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |