How to Make Mushroom Pate?
1/3 cup dried porcini mushrooms
1 1/2 teaspoons olive oil
3 crushed garlic cloves
3 finely chopped shallots
1 1/2 seeded and finely chopped jalapeno chiles,
3 trimmed and finely chopped celery stalks
12 oz sliced button mushrooms
grated rind and juice of 1 orange
1 beaten egg
1 1/2 tablespoons chopped fresh parsley
3/4 cup fresh breadcrumbs
raw vegetables sticks and crisp breads, to serve
Preheat the oven to 350°F.
Soak the dried mushrooms in a bowl of freshly boiled water for 40
minutes. Drain and chop. Set aside.
Put the oil in a heavy-bottom pan and heat.
Add in the garlic, shallots, chile, and celery. Stir while cook for
2 1/2 minutes.
Add in the dried and fresh mushrooms. Continue and cook for 3
Add in the orange juice. Further cook for 4 minutes. Remove the pan
from the heat.
Stir in the orange rind, beaten egg, parsley and breadcrumbs. Add
some pepper to taste. Mix well.
Spoon the mixture into the ramekin dishes. Put the dishes in a
Pour some water until half the height of the sides of the ramekins.
Cook in the oven for 20 minutes or until a toothpick inserted in the
center of ramekin comes out clean.
Remove from the oven and let stand for 15 minutes.
Invert and serve.