Shiitake Mushroom Pate Recipe
Ingredients
| Cream cheese | 8 Ounce, softened | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Eggs | 3 | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Shiitake mushrooms | 2 Pound, trimmed | |
| 1/2 large onion, coarsely chopped | ||
| Garlic | 1 Tablespoon, minced | |
| Dried basil | 2 Tablespoon | |
| Dried thyme | 1 Tablespoon | |
| Dried oregano | 1 1/2 Teaspoon | |
| Dried rosemary | 1 1/2 Teaspoon | |
| Salt | To Taste | |
Directions
COMBINE THE CREAM CHEESE, sour cream, Parmesan cheese, and eggs in a food processor and process until smooth.
Put the bread crumbs in a large bowl and pour the cream cheese mixture over them.
Process the mushrooms, onion, and garlic in the food processor, pulsing until they are evenly chopped; you may need to work in batches.
Do not overprocess; the mushroom mixture should still be somewhat chunky.
Add it to the cream cheese mixture, followed by the basil, thyme, oregano, and rosemary.
Stir to mix well, adding a pinch of salt.
GENEROUSLY GREASE a 9-inch springform pan.
Line the bottom with a round of parchment paper and grease the paper.
Press the mushroom mixture evenly into the prepared pan, pressing it down evenly.
Top with a greased round of parchment paper, then cover the pan with foil.
Bake until a knife blade inserted in the center for a few seconds comes out hot, about 1 hour.
Serve either warm or chilled, cut into wedges.
Put the bread crumbs in a large bowl and pour the cream cheese mixture over them.
Process the mushrooms, onion, and garlic in the food processor, pulsing until they are evenly chopped; you may need to work in batches.
Do not overprocess; the mushroom mixture should still be somewhat chunky.
Add it to the cream cheese mixture, followed by the basil, thyme, oregano, and rosemary.
Stir to mix well, adding a pinch of salt.
GENEROUSLY GREASE a 9-inch springform pan.
Line the bottom with a round of parchment paper and grease the paper.
Press the mushroom mixture evenly into the prepared pan, pressing it down evenly.
Top with a greased round of parchment paper, then cover the pan with foil.
Bake until a knife blade inserted in the center for a few seconds comes out hot, about 1 hour.
Serve either warm or chilled, cut into wedges.
Chef
