Cooking with friends and sharing and swapping recipes is one of my favorite things, especially during the holidays. My friend Peggy has a well-balanced, adventurous palate and a penchant for butter and cream. This is one of her signature appetizers and a wonderful holiday hors d’oeuvres that is meatless and on the lighter side. It is appropriate for those lacto vegetarians in your life. For as long as I have known Peggy and we have shared kitchens, culinary experiences, dining out and mostly savoring food together, I will always associate her with this mushroom pate.
Published on December 16, 2019 | By surleplat |
- Prep Time
- Cook Time
- 4 TBSP of olive oil
- 1/2 stick of butter or 2 oz of ghee
- 1 large onion, minced
- 1lb of button mushrooms, cleaned and minced
- salt and white pepper to taste
- 1/2 tsp sage or I use 1/2 tsp thyme and 1/2 tsp basil
- 1 cup of grated parmesan reggiano
- 3 green onions, chopped
- 2 TBSP heavy cream or sour cream
- Remove tough part of mushroom stems. Wipe mushrooms clean with a damp paper towel. Roughly chop the mushrooms. Place in a food processor and pulse until minced.
- Heat the olive oil in a skillet over medium heat. Sauté the chopped onions until wilted but not browned. Add mushrooms and sauté with onions until most of the liquid from the mushrooms evaporates. Add butter or ghee. Allow the butter to slowly melt and combine with mushroom onion mixture.
- Next add dried herbs of your choice and seasonings. Add chopped green onions. Combine well. Add fresh grated parmesan cheese. Continue stirring and allow to melt.
- You can choose to add a little sour cream or heavy cream at this point.
- Peggy makes large batches and freezes it in small containers. Always prepared for a party invitation or evening cocktail hour!
- Serve the mushroom pate warm in your favorite pottery bowl with toasted crusty bread on the side.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min