Hungarian Mushroom Pâté

Hungarian Mushroom Pâté

Use a food processor if you want a fine-textured, dense pâté; hand-chopping produces a looser, coarser texture.

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
Salt and pepper
Chopped parsley

In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.

As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.

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.

Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.

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.

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.

Add salt and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool.

From: Elizabeth Farquhar, Randle, WA; Sunset Magazine: Jan. 1999
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