Thursday, December 17, 2015
Temari Rabbit 2-Tier Bento #58
This is not much to look at, really, but it was amazing. Necessity was the mother of invention here; I had way too many mushrooms going south in my fridge. Just sautéed wasn't going to cut it or I'd be eating mushrooms atop things for a week.
A the suggestion of a friend, I Googled "mushroom pate." But I didn't actually have all the ingredients for any of the versions I saw. So I plunged ahead, and made this. This is my own mushroom pate.
Mushroom Walnut Pate
Makes about 1 1/2 cups
10 oz. mushrooms (I used about half white button mushrooms and half baby bella mushrooms)
1 baby leek (if you don't have one of these, just use about 1/2 cup of chopped leeks)
1 garlic clove, minced
1/4 cup chopped walnuts
1 tablespoon butter
1 1/2 tablespoons olive oil
1 1/2 teaspoons lemon juice
1 teaspoon ground thyme
1 tablespoon dried parsley
Cut the mushrooms up. Saute them in the butter until well cooked; set aside. Slice the leek thinly, then submerge in a bowl of water. Swirl around until the grit settles at the bottom. Carefully spoon out the leeks and strain them in a colander.
Heat 1/2 tablespoon of olive oil in the skillet you used for the mushrooms. Cook the leek and the garlic in this until quite soft, then add mushrooms and cook a bit more until the flavors meld (a total of about 5-8 minutes). Transfer the vegetable mixture to a bowl.
Toast the walnuts in the skillet over medium heat until fragrant, about 1-2 minutes. Add 1 tablespoon of olive oil to the walnuts. Using a food processor or blender, finely chop the walnuts with the oil. Add vegetables, lemon juice, and herbs. Blend until creamy. Salt and pepper to taste.
Chill for at least a half hour to thicken a little. Serve with toast or crackers.