MUSHROOM PATE WITH BEER BREAD MUFFINS

Chef Gerhard of Food Ink treated us to this yummy recipe at a Cosmetics Chef workshop earlier this year. Michelle and I almost licked the mushroom pate bowl clean we loved it so much! This makes a great appetizer for springtime entertaining and is also perfect for vegetarians.

I suggest you start by making your beer bread muffins first. You can then make the mushroom pate while the muffins are baking. The muffins and pate can easily all be ready for your enjoyment in a snappy hour.

 

BEER BREAD MUFFINS

Ingredients (Makes 10-12 standard muffins)

Beer bread muffins370g  Self-raising flour

5ml (1 teaspoon) salt

15ml (1 tablespoon) sugar

330ml beer

100g grated cheese of your choice, grated

Optional extra: Add 2-3 tablespoons caramelised onion for extra yummy flavour

 

To make the beer bread muffins

In a large mixing bowl combine the flour, salt and sugar. Gradually stir in the beer then add the cheese and mix well.

Turn the dough into a greased muffin tin filling 10 – 12 cups.

Bake at 180⁰C on the Fan option for 25 – 30 minutes until a skewer inserted into the middle of a muffin comes out clean. Remove from the oven and turn your muffins out on a wire rack.

Chef’s tip:  Rub with some melted butter and bake for an additional 3 minutes to get a golden brown finish on your bread.

 

THE MUSHROOM PATE

Ingredients (Serves 4)

80g Salted butter

½ Onion, diced

1 Garlic clove, minced

2 Sprigs of Thyme

125g Shiitake mushrooms, sliced

125g Portobello mushrooms, sliced

10g Fresh Italian parsley, roughly chopped with stems

½ tsp Salt

½ tsp Pepper

100g Roasted, salted mixed nuts

1tsp Black Truffle oil

2tbsp Olive oil

 

To make the mushroom pate

Mushroom pate recipePlace the butter in a large frying pan over a medium heat.  Once the butter has melted and starts to bubble, add the onions, garlic and thyme sprigs.  Gently fry the onions until lightly caramelized and fragrant.  The thyme sprigs would have lost their leaves and infused the onion and butter mixture.  Remove the thyme stalks.

Add the mushrooms, parsley, salt and pepper to the onion mixture. Take care to coat the mushrooms with the buttery sauce and allow them to soften.  This should take about 10minutes.  (Chef Gerhard advises that he likes to cook the mushrooms 3 minutes uncovered, 3 minutes covered and the last 4 minutes uncovered.)

Once the mushrooms are soft, spoon the mixture into a food processor.  Blend on high, while pouring in the olive oil and truffle oil.  The texture will gradually change from coarse to creamy.

Spoon the mushroom pate into little ramekins and serve with the freshly baked beer bread muffins. Yum!

 

DID YOU KNOW?

Mushrooms are packed with nutritional value. They’re low in calories, are great sources of fiber and protein (great for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and vitamin D. You can read more about the interesting health benefits of mushrooms here.

 

THIS IS NOT A SPONSORED POST

 

(RELATED POST: Chef Gerhard, Food Ink & A Healthy Recipe)

 

Books – The Great Alone & Prisoners of Geography
NEW MUSIC REVIEW & PLAYLIST, AUGUST 2018
Navigation
Close

My Cart

Close

Wishlist

Recently Viewed

Close

Great to see you here !

Already got an account?

Close

Categories