tag:blogger.com,1999:blog-748620223775140708.post7062914960355020216..comments2023-07-29T00:37:25.437-07:00Comments on americanina: Pate' di funghiamyhttp://www.blogger.com/profile/12162426842464146793noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-748620223775140708.post-82815821241774189412011-05-07T13:48:14.039-07:002011-05-07T13:48:14.039-07:00Will try my best as I learned this dish by simply ...Will try my best as I learned this dish by simply watching Bruna (my non English speaking mother in law.)<br /><br />Ingredients:<br /><br />2 containers of mushrooms (I usually buy one cremini and one white button around 4-5 cups I guess)<br />1 shallot<br />2-3 cloves garlic<br />Olive oil (lots)<br />Fresh parsley for garnish<br />Porcini bouillon (1 cube) or I packet of dried porcini<br />Tomato paste (3 or 4 squeezes from tube)<br />1 tablespoon flour<br />2 pats of butter<br />Dried marjoram for seasoning<br />Salt for seasoning<br /><br />Directions:<br /><br />Coat your pan with olive oil, heat over medium high and add chopped shallot to warmed oil. Let cook for a minute or so add garlic cloves whole (garlic added like this is for subtle flavor.)<br />After a few minutes add the chopped (the finer the chop the better and the more like a smooth pate it will resemble) up mushrooms to your shallots and garlic. It will look like a lot of mushrooms, but they will cook down. I usually add more olive oil at this point as the mushrooms always look "dry." Be very liberal with adding the olive oil as it will only make the dish taste better and you can always strain extra oil off the top if the finished dish has too much.<br />Depending on if you are using the porcini cube or dried porcini do this:<br /><br />Porcini bouillon: Fill a small sauce pot with water and bring to a boil add cube and let dissolve, you will add this water to the cooking mushrooms<br /><br />Dried porcini: Fill a small sauce pot with water and bring to an almost boil. Add the dried mushrooms to the water and turn the heat off. Cover the pot with a lid and let sit for a few minutes. After this take the now not dry dried porcini out of the water (save water) and chop up the porcini and add to cooking mushrooms. You will add the saved porcini water to the cooking mushrooms.<br /><br />You can be preparing your porcini bouillon or dried porcini while the other mushrooms are cooking down. Whenever your porcini bouillon or dried porcini are finished cooking, add about 1-1.5 cups of the water (depending on how dry your mushroom mix looks.) Let this water cook down for a few minutes. Add the tomato paste now and mix in. Add your marjoram and salt now, about 1 teaspoon marjoram and 1/2 teaspoon salt (you can add more salt later if needed but you don't want to take over your porcini flavor.)<br /><br />Take a fine mesh sieve and put 1 tablespoon flour in it, sprinkle the flour into the cooking mushrooms and mix in, (this will help tighten up your pate.)<br /><br />Cook down for another minute, then add the butter. Turn off the fire and let the butter melt and stir in to the mushroom mix. (This will also help your pate to tighten up.) Finish with chopped up parsley for garnish and finishing salt like Maldon if you have any. (Tastes just as good without the parsley and finishing salt.)<br /><br />You are now ready to serve the pate with either bread or mix it into pasta.amyhttps://www.blogger.com/profile/12162426842464146793noreply@blogger.comtag:blogger.com,1999:blog-748620223775140708.post-47836553156927295512011-05-04T16:30:01.786-07:002011-05-04T16:30:01.786-07:00This is so yummy! Can you put up recipe on this o...This is so yummy! Can you put up recipe on this one?Elizabeth Curranhttps://www.blogger.com/profile/12404237425127237369noreply@blogger.comtag:blogger.com,1999:blog-748620223775140708.post-6185385665660117132011-05-03T21:10:13.515-07:002011-05-03T21:10:13.515-07:00One of my favorite!!! This dish is not for people ...One of my favorite!!! This dish is not for people who try to stay away from bread... I don't...massimonoreply@blogger.com