Never have I ever… had pâté. I think that is mostly because usually you only hear of Liver Pâté and well, that just sounds downright disgusting. However, the other weekend my husband, Luna and I were down staying at my in-laws vacation home in Sisters, OR and my mother-in-law started talking about this ‘Mushroom Pâté’ she had eaten somewhere and was raving about how delicious it was. Two seconds later she pulls out a full container of it with some nice crispy crostini. I dug right in and OMG… it was heavenly. My husband thought so too and even Luna ate it!! I decided I needed to figure out to make it.
During my search I came across this recipe and just from looking at the photos it looked most like the kind we had tried so I figured I would let this recipe be my starting point and tweak it as I saw fit.
Here is how I made it:
- 4 TBS Unsalted Butter
- 1lb Crimini Mushrooms (rough chopped)
- 2 Shallots (chopped)
- 2 sprigs of fresh Rosemary (minced)
- 3 Cloves of Garlic (minced)
- 8oz Ricotta Cheese
- Salt and Pepper to taste
Melt the butter in a pan over medium heat. Add the shallots and cook until softened, about 5-6 minutes. Then add in the garlic, rosemary, salt and pepper. Cook for an additional 2-3 minutes (careful not to burn the garlic!!) and remove from the heat. Next you want to use a sieve and strain the mushroom mixture into a bow. Let the mixture cool for about 10 minutes and then add it to your food processor with the Ricotta cheese. Bled it up until it is completely smooth. And Voila! Mushroom Pâté. Serve it up with some crispy oiled crostini and this will be your new go-to appetizer! It is definitely mine:)