Mushroom Pâté
An Original Recipe by Not Quite Nigella
Makes six small individual pates
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2 large cloves of garlic, peeled
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1 onion, peeled
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500g/1 pound mushrooms (a variety or just regular brown) brushed clean
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2 tablespoons butter
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2 tablespoons oil
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1/4 cup brandy or white wine
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1/4 cup vegetable stock (if needed)
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250g cream cheese
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Non stick oil spray
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1/4 sheet titanium strength gelatine
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60ml spiced grape juice or grape juice
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salt and pepper to season
You will also need a friand tray
Step 1 - In a food processor or chopper, place the garlic and onion and process. Set aside. Then add the mushrooms and process until they are finely chopped.
Step 2 - Heat a large pot onto medium heat. Add the butter and oil and saute the garlic and onion until soft and fragrant. Turn the heat up to medium/high and add the mushrooms and cook for about 10-15 minutes, until soft. Halfway through, add the brandy and allow to cook off. If you need it and the mushrooms stick, add the stock but I find that the mushrooms release a lot of liquid. You want the liquid to cook off so if there is too much, cook it off using the heat and it will evaporate. Cool the mushrooms.
Step 3 - Spray six of the friand tin holes with non stick spray. Soak the gelatin leaf in cold water for a few minutes until soft, squeeze gently and place in a small saucepan with the grape juice. Heat gently and mix the gelatine leaf so that it is completely combined. Pour into the greased friand holes and place in the fridge and allow to set firm.
Step 4 - Once the mushrooms are cooled, place them and the cream cheese in the food processor and process until smooth. Season to taste with salt and pepper. Using a spatula, place into the friand holes on top of the jelly and smooth down the top. Refrigerate until firm, overnight if possible.
Step 5 - When ready to serve, run a knife around the edge-the jelly allows the base of the pate to come out easily. Serve with crackers or bread.