I’ve made Mushroom Ketchup recently and I loved it. Here is the recipe for the ketchup. This recipe, for mushroom pate is very similar, only a few spices are different, and, of course, so is the texture. I’ve used the same kind of mushrooms because those are the dried mushrooms I still have at home. You can use what you have, any kind of dried mushrooms will work.
As I mentioned in the other recipe as well, you can get these dried mushrooms from any Asian or Chinese shop. Pleurotus mushrooms are also called Abalone, you might find them either way. I’m not giving the measures for the spices as you can add as much or as little as you like.
Ingredients for the mushroom pate:
– 500g mushrooms
– 25g dried Pleurotus mushrooms
– 25g dried Shiitake mushrooms
– 1 medium onion
– 3 spoons of rapeseed oil
– garlic powder
– sea salt
– 1 tsp lemon juice
– black pepper
Put the dried mushrooms in two separate bowls. Boil some water and cover the mushrooms with plenty of water. Put a plate on top of each bowl. Leave the mushrooms to soak for about 20 minutes or a bit more if is necessary.
Meanwhile wash and cut the mushrooms and the onion. In a frying pan, heat the oil, add spices and stir. Add a spoon of water and the chopped onions and stir. Leave to cook for a few minutes, stirring from time to time, until the onions are getting softer. Add the mushrooms to the pan and stir. If the pan feels a bit dry, add a spoon of water. The mushrooms will release water as well, so don’t add too much. Leave them to cook, stirring once in a while.
Transfer the cooked mushrooms in a blender. Drain the pleurotus mushrooms and the shiitake mushrooms. Add them to the blender. Blend until all the mushrooms are turning into a thick paste. Using a spoon stir so you can see if there are any big bits of mushrooms in the pate. Blitz again until all the mushrooms are blended nicely.
This is how I’ve made the mushroom pate. Have you ever tried something like this?