{"id":7979,"date":"2019-10-17T05:44:23","date_gmt":"2019-10-17T11:44:23","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7979"},"modified":"2019-10-17T08:33:57","modified_gmt":"2019-10-17T14:33:57","slug":"wild-mushroom-pate","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/wild-mushroom-pate.html","title":{"rendered":"Wild Mushroom Pate"},"content":{"rendered":"<p><em>This can be make several day ahead, just wrap it tightly in plastic wrap.\u00a0 It also can be placed in a decorative crock. Bring it to room temperature before serving.\u00a0 (Lacking fancy mushrooms, baby portabellos and white combined will be quite tasty)<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 Tab unsalted butter<\/li>\n<li>1\/2 c finely chopped shallots<\/li>\n<li>2 tsp minced garlic<\/li>\n<li>8 oz wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped<\/li>\n<li>8 oz fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped<\/li>\n<li>8 oz fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped<\/li>\n<li>1\/2 c dry white wine<\/li>\n<li>1 1\/2 tsp fresh thyme<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1\/4 tsp freshly ground black pepper<\/li>\n<li>3 Tab chopped fresh parsley leaves<\/li>\n<li>1 tsp truffle oil<\/li>\n<li>4 oz softened cream cheese<\/li>\n<li>4 oz softened goat cheese<\/li>\n<li>Toast points and crackers, accompaniment<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a large skillet, melt the butter over medium-high heat.<\/li>\n<li>Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes.<\/li>\n<li>Add the mushrooms and cook, stirring, until wilted and starting to brown.<\/li>\n<li>Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes.<\/li>\n<li>Add the parsley and truffle oil and cook for 30 seconds.<\/li>\n<li>Transfer to a food processor.<\/li>\n<li>Process with the cheeses until well combined.<\/li>\n<li>Adjust seasoning, to taste.<\/li>\n<li>Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.<\/li>\n<li>Serve chilled with toast points (Trader Joes has little bread ovals)<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>8 &#8211; 10<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>A Visit to Provence &#8211; VPWL February 2015<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This can be make several day ahead, just wrap it tightly in plastic wrap.\u00a0 It also can be placed in a decorative crock. Bring it to room temperature before serving.\u00a0 (Lacking fancy mushrooms, baby portabellos and white combined will be quite tasty) Ingredients: 3 Tab unsalted butter 1\/2 c finely chopped shallots 2 tsp minced &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/wild-mushroom-pate.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Wild Mushroom Pate&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[58],"class_list":["post-7979","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7979"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7979\/revisions"}],"predecessor-version":[{"id":8007,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7979\/revisions\/8007"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}