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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This spreadable pâté reminds Elizabeth Farquhar of picking mushrooms for her Hungarian grandmother's mushroom soup. Use a food processor if you want a fine-textured, dense pâté; hand-chopping produces a looser, coarser texture. Ingredients:
8 dried shiitake mushrooms (1 cup; 1/2 oz. total) |
1 onion (about 1/2 lb.) |
1 shallot (about 2 oz.) |
2 cloves garlic |
2 tablespoons olive oil |
1 tablespoon paprika |
1 pound common mushrooms, rinsed |
2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme |
about 1/2 cup plain nonfat yogurt (optional) |
salt and pepper |
chopped parsley |
crackers or toasted baguette slices |
Directions:
1. In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.
2. As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.
3. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.
4. Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.
5. When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.
6. Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes.
7. Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. Spread on crackers to eat.
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