Thursday, January 10, 2008

Mushroom Pate (hot)

Alexandra adapted this recipe from “Mushroom Spread for Toast” in Mark Bittman’s How to Cook Everything (original edition/1998). Alexandra notes that the original recipe uses 2 whole eggs, 2 T cream (optional, added with garlic and shallot) and no parsley. It also lists as optional: "1/4 cup reconstituted, drained, and chopped dried mushrooms", added apparently with the fresh mushrooms. Hmmm... this is really Alexandra's recipe.

Sautee in skillet for ~10 minutes:

1 lb mixed mushrooms, sliced/chopped
4 T olive oil

1 T minced shallot
1 t minced garlic

Saute ~ 5 minutes and then add:

1 whole egg + 1 egg white
Minced parsley

Cook while stirring, until the mixture holds together and the eggs are no longer runny, about 3-5 minutes.

Serve hot on toast or as Alex does on sliced fuceille.

Reviewed 5/17/17

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