This week I decided to get more mushrooms than usual from Ancil at Swampy Appleseed and to try a new recipe. I wasn’t sure what I’d cook at first, but was then reminded of some surprisingly delicious mushroom pate I had eaten a while back from Lauren Teague. While mine was definitely not on par, I’m pretty happy with how it turned out. It’s the little things, like an afternoon snack of mushroom pate, that make the quarantine bearable!
Ingredients
- 1/3 cup olive oil
- 2.5 tbsp butter
- 1 onion
- 1 lb oyster mushrooms
- 1 tsp fresh thyme
- 1/4 cup marsala, sherry, or madeira
- Heat up the pan and add the olive oil along with 2 tbsp of the butter. Once the butter is melted, add in the diced onion. Let it sizzle away for just under 10 minutes, till it is cooked through and the edges are turning brown.
- Then add in the mushroom, cut up however you like (it’ll be blitzed in the food processor later), along with the thyme. Cook until no liquid remains.
- Add in the marsala and let that simmer till no liquid remains.
- At this point, taste the dish and season to taste. Then add the final 1/2 tbsp of butter into the dish and take off heat to let cool down.
- Once the dish has cooled a bit, pulse in your food processor till it’s a consistency you like. Chill for 4-5 hours before eating.
cookinseason 