Mushroom Pate

About

This mushroom pate is made of a mix of cremini and heavenly porcini mushrooms. A fragrant flavoring of garlic and marjoram really brings all the flavors together! Impress your friends or enjoy this tasty snack all to yourself. Included in this recipe is an optional no-carb Porcini Gelee to set over the pate for a special touch!

*Please note that the prep/cook times and serving weight do NOT include the gelee.

Ingredients

1 ounce mushrooms dried porcini by melissa's
6 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
½ ounce shallot
2 tablespoon butter
2 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
¼ ounce herbs marjoram by melissa's
2 tablespoon ricotta cheese
1 teaspoon worcestershire sauce
½ teaspoon baking aids xanthan gum by bob's red mill

Instructions

Prepare the mushrooms and shallot. The dried porcini should be set aside. Chop or slice the cremini mushrooms, removing the stems as well. Peel and chop the shallot.
In a small pot, bring water to a strong simmer. Rehydrate the porcini mushrooms by cooking them in the hot water for 5-10 minutes – as long as it takes for them to become soft and full.
Melt the butter in a wide skillet. Cook the cremini and shallots in the butter on medium heat until the ingredients are tender and cooked through – about 5 minutes.
Pour all the skillet’s contents into a food processor. Transfer the porcini mushrooms to the processor as well, but reserve the hot water for another step in this recipe. Add in the garlic cloves, salt, pepper, and marjoram.
Pulse the ingredients until they are combined. Then, pulse in the ricotta cheese until you get a smooth, consistent pate.
Arrange the mushroom pate in a dish or dishes of your choosing. You may enjoy your pate as is, or you can continue on for an optional gelee topping!
Place the set mushroom pate in the refrigerator for the time being. Meanwhile, pour about 1 cup of the reserved porcini water into a wide skillet. Stir in the remaining ingredients.
On a VERY low heat, let the gelee thicken from the xanthan gum until it has the consistency of a loose applesauce. It will reduce slightly as well.
Spoon or pour the gelee over the top of your pate. A thickness of about ¼ to ½-inch is suggested.
Set the topped pate in your refrigerator. Let the gelee set for 3-4 hours, depending on the thickness.