Fragrant cremini mushroom pate is great on toast with an egg or melted in a soup for extra umami.
½ pound cremini mushrooms, cleaned
2 cloves of garlic, minced
1 shallot or ¼ of an onion, chopped
½ cup light beer or dry white wine or broth
¼ cup chives, chopped
½ cup butter
1 tablespoon olive oil
Mince the mushrooms in a food processor or with a knife. Add to a dry frying pan and turn up the heat to medium-low. When the mushrooms release their water and sizzle, add the onion. Once the onion is browned, add the garlic and a sprinkle of salt. As the garlic softens, turn the heat up high and add the beer. It should be an exciting sizzle!
Turn the heat back down to low as the beer reduces. Saute the mushrooms until the liquid evaporates. Turn off the heat and add the butter to melt. Once the mixture is cooled, fold in the chives.
Transfer the mushroom pate to a clean jar or ramekin. Refrigerate for 1 hour until, it is set.
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