SPLENDID TABLE’S MUSHROOM PATE

I have another recipe on my blog for a different mushroom pate that is good, but I have been on a quest to try several recipes.  I love listening to the Splendid Table podcast, and when I saw that she had one listed on the website I knew I wanted to try this recipe.  This silky and luxurious version is impressive on a buffet table and keeps up to 5 days in the frig.  It is excellent.  Period.  End of story.  If you are a lover of mushrooms like we are, you will thank me for bringing this recipe to your attention.  It makes a lot, and we are going to smear the last of the leftovers on our burger for dinner tonight.  It makes my mouth water just thinking about it!

1 oz. dried porcini mushrooms

6 TB butter

2 medium leeks, white part only, chopped

1 large garlic clove, minced

½ c. walnuts

Salt and freshly ground pepper

1 lb. cremini mushrooms, thinly sliced

½ lb. shitake mushrooms, thinly sliced*

2-1/2 t. chopped fresh thyme

3 eggs

1 cup heavy cream

¼ c. fine, dry bread crumbs

1-1/2 TB lemon juice (about ½ lemon)

Leek and Walnut Topping

Cover the dried porcini with 1-1/2 c. warm water and set aside to soak for 30 minutes.  *I had on hand dried shitake mushrooms (1-1/2 oz. dried) so I put them in warm water in a separate bowl to soak as well.  If you use fresh shitakes obviously skip this step.  Meanwhile, clean and slice the leeks and mushrooms. 

Butter a bread pan (approx. 10”x4”) and line it with parchment, including the ends, and butter it again.  Preheat the oven to 350.

Take the porcini out of the water and gently squeeze them dry and chop them.  Carefully decant the porcini liquid into a small saucepan, bring to a boil and simmer until only 2 TB remain.  (If you use dried shitakes do the same with them, except discard the water.)

Melt 2 TB of the butter in a wide skillet; add the leeks, garlic, and walnuts and cook over medium heat, stirring occasionally, until the leeks are tender, about 6 minutes.  Season with salt and transfer to a blender jar.

Melt 2 more TB of butter in the same skillet over fairly high heat.  When the butter foams, add ¾ of the cremini mushrooms and a pinch of the thyme.  Saute for a few minutes until they begin to color.  Add these to the blender. 

Melt the last 2 TB of butter and repeat with the remaining cremini mushrooms, shiitake mushrooms, porcini, and a pinch of thyme.  Saute them until they begin to color; remove from the heat and set aside in a bowl.

To the blender jar add the eggs, cream, and reduced mushroom water and puree until the mixture is completely smooth.  Pour the mixture into the bowl with the reserved sautéed mushrooms and fold in the remaining thyme, bread crumbs, lemon juice, 1-1/2 t. salt and several twists of a peppermill.  Transfer this mixture to the prepared pan and cover the top tightly with aluminum foil.  Set it in a baking pan and add hot water to come half-way up the sides.  Bake in the center of the oven for 1 hour and 10 minutes.  It will be browned on top and starting to pull away from the sides.  Remove and refrigerate until completely chilled, at least 6 hours or overnight. 

Allow it to return to room temperature before serving.  To serve, gently pull at the paper lining to ease the pate from the sides of the pan and lift out of the pan.  Remove the paper and set the pate on a platter.  Any rough-looking spots can be smoothed with a hot knife.  Prepare the leek-walnut topping and spoon it over the top just before serving.  Serve with crackers and/or a sliced bagette.  Experiment with the leftovers smearing it on anything you like -- steak would be phenomenal!

LEEK AND WALNUT TOPPING:

1-1/2 TB butter

1/3 c. walnuts, chopped

2 leeks, white part only, sliced thinly and then in half

Salt and freshly ground black pepper

½ c. white wine

1 TB chopped flat-leaf parsley

Melt half of the butter in a medium skillet over fairly high heat.  When foamy, add the walnuts and cook until they begin to color a little, about 3 minutes.  Remove them to a bowl and set aside.  Return the skillet to the stove; reduce the heat to medium.  Add the remaining butter, the leeks, and a few pinches of salt.  Cook until the leeks are softened then add the wine and simmer until the leeks are tender and the pan is dry.  Season with salt and plenty of pepper; stir in the walnuts and parsley.  Spoon this mixture over the pate just before serving.