Mushroom Paté

This is a recipe from the Cork and Bottle in London, May 1996. Tom and I were visiting my sister Liz in London and happened upon a tiny downstairs bistro-of-sorts while waiting to see a play. There were no servers, only a case with the few choices on the menu displayed. The ramekin of a veggie pâté looked amazing, and it was. I asked the chef, a delightful Jamaican gentleman, for the recipe, and here you go...

Ingredients for 4 Generous Servings as an Appetizer

½ pound salted butter

½ medium onion, medium diced

2 tablespoons minced garlic, about 2 large cloves

1 pound sliced button mushrooms

1 cup of sourdough or dense bread, cut into large chunks

1 pound cream cheese, room temperature, cut into 2-inch pieces

Salt and pepper, to taste

Preparation

Melt butter in a large sauté pan.

Add onions and garlic and cook until translucent.

Add mushrooms and cook until they are soft.

Season with salt and pepper.

Add the bread and toss with the mushroom mix until softened.

Put softened cream cheese in the bowl of a food processor.

Add warm mushroom mix and process until smooth.

Taste and adjust seasonings. Chill before serving, preferably overnight.

Serve on croutons or crackers

with a dish of pickled red onions for garnish.

Pickled Red Onions

1 medium red onion, sliced ¼ inch

½ cup sugar

½ cup apple cider or white vinegar

Heat sugar with vinegar in a sauté pan until sugar is dissolved and bubbly.

Add onions and cook until soft. Season to taste.

NOTE

You can eliminate the roll; the pâté will be lighter and gluten-free. I have successfully substituted Neufchâtel cheese, which is lower in fat, and cut the butter to ¼ pound. It won’t be as rich, but for those of us who like lighter it is delicious, and the sweet and sour onions give it a great umph. Recipe divides or multiplies easily.