Mushroom Pate

From Americas Test Kitchens Complete Vegetarian Cookbook

• Rehydrate shiitake (6 parts) in like ½ cup water
• 1 large onion, sautéed in butter
• marjoram, rosemary, sage used like 10 sticks total, use more next time
• 2 portabellas (6oz), brown mushroom (6oz), peeled? shiitake food processed into chunks (I prefer paste)
• Used lemon juice 1tbsp, lots of black pepper and salt
• Mixed in whole block 8oz, but prefer ¾ block 6oz or less cream cheese
• Roast some nuts pan fried in oil and then mortar and pestle, mix in
• Fridge overnight preferably

For chips, Amanda had Rustic Bakery’s Olive Oil and Sel Gris Organic Sour Dough Flatbread. Stacy’s Pita plain was good.

• Almond Cream Cheese was weird and gritty. Half almond added half regular to “save” it
• Used rehydrated shitake and shimeji and it was good, ~1oz dried
• Used about 8oz cream to 1lbs

18 Reasons Volunteer Potluck

• Made with dried shimeji and cremini, blended real good
• 8 oz (1 block) cream cheese for 2 lbs mushrooms total
• Rice vinegar + lemon was hella good
• White pepper + garlic powder + sage + cilantro was good
• Sofrito soup base as seasoning w/ salt
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Making it for CV Friendsgiving tomorrow.

Substitutions:

• Used cilantro instead of parsley.
• Lemon Thyme
• Fresh shiitake and white buttons instead of dried.
• 1 onion instead of 2 shallots
• No heavy cream
• hatch chili peppers and chive cream cheese from Boichik bagels

No content

Inspiration:

• Use black pepper
• Use nuts

Making mushroom dip for Jenny's picnic

Saute 1/3 stick of butter + one whole big yellow onion

Food process ~1 lbs white / brown mushrooms + ~1 lbs shiitakes from heart of the city farmers market

Saute