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Pate: Mushroom Pâté

Source of Recipe

Dana Jacobi


List of Ingredients

3/4 lb. white and cremini mushrooms, stems removed
3 large garlic cloves, peeled
1 Tbsp. extra virgin olive oil
1 tsp. dried thyme
1/4 cup reduced-fat cream cheese
1/4 cup warm water
1/4 tsp. salt
Freshly ground black pepper



Recipe

Cut large mushrooms in half, then slice as thinly as possible. Cut garlic cloves lengthwise into thick slices.

Heat oil in a medium skillet over medium heat. Add garlic and sauté until pale gold, turning so it colors evenly. Remove and set aside. Add mushrooms to pan. Increase heat to medium-high. Cook until mushrooms release their liquid and are steaming. Add thyme and garlic. Cover pan tightly, and cook until mushrooms are soft, about 10 minutes, adding 1 or 2 tablespoons water if pan starts getting dry.

Meanwhile, in a small bowl, use the back of a spoon to cream the cheese with water until mostly incorporated. Add salt and several grinds of pepper. (There will be some small lumps.)

When mushrooms are soft, transfer to a blender. Add cheese mixture. Blend to a rough purée, with some small chunks remaining.

Return mixture to the pan. Cook over medium-high heat, stirring constantly, until it thickens and clings together, about 3 minutes. Remove from heat and cool slightly. Taste and add salt and pepper as needed. Transfer mixture to a container and cool to room temperature.

Serve immediately, or cover and refrigerate up to 2 days. Serve pâté chilled or at room temperature, as a spread for crackers or a dip for red pepper and celery sticks.


YIELD: 1 Cup