Mushroom Pâté

January 11, 2018

 

I haven't written a post in quite awhile. I wish I could say, that I have been super productive with my time. But, I can't say that I have. I have; relaxed, slept in, attempted past life hypnotherapy, went on dates, given up on dates, listed items on eBay, went to several dinner parties, hosted several dinner parties, obsessed about going to Peru, drank countless glasses of prossecco, learned meridian tapping, worked an insane amount of hours, then had off for almost two weeks, dog sat, got left behind for a pretend Jamaica vacation, went to a supper club, drastically changed my hair (twice), did some day drinking, cried my eyes out on Christmas eve, didn't cry my eyes out on New Year's eve, threw an X-Files premiere party and have interviewed for several positions for a job #4. I guess that could all be considered "productive". Regardless, I have been busy. Very busy.

 

Even though, I didn't do all the things I had hoped to do over break, I sure did enjoy the time off. Sometimes, I wonder what it would be like to be a lady of leisure all the time. Sigh...Better start playing that lotto a bit more.

 

I tried a bunch of new recipes, but only one came really into fruition.

 

This mushroom pate.

 

I have been obsessing over truffle oil a lot lately. Not sure what that's all about. But I thought to use it in a fancy "pâté".  Pâté is traditionally made with meat. Well, that's just not gonna happen. One of my favorite parts of going to a swanky supper club are the odd dips and spreads they have laid out. Granted, I can't eat most, but I still like to look and wonder what's all in those strange concoctions.

 

Ta-dah!

 

A meat free version is born!

Serves: 8 Lovely Dinner Guests

 

Ingredients:

 

8 oz. Baby Portabella Mushrooms-cleaned, de-stemmed and sliced

Block of Cream Cheese-softened (cut it in half, if you want a more "meaty" texture)

1/2 C Toasted Walnuts Ground (reserve 2-3 TBS for plating)

1/2 Small Onion Chopped

1/3 Cup Truffle Oil+ a little more for plating

2 TBS Butter

2 TBS EVOO

4 Garlic Cloves-minced

1 TBS Rosemary (fresh or dried)

1 TBS Balsamic Vinegar

S & P

 

Melt butter over Med Low heat. Sauté onions till translucent, add garlic. Once fragrant, add mushrooms. Add the EVOO if the mushrooms suck up the butter. Then add the rosemary and balsamic. Season with salt and pepper to taste. Cook till mushrooms are nice and soft (about 5 more minutes). Remove from heat. While mushroom mixture is cooling, blend the cream cheese in a food processor. Add 6 TBS of the Truffle Oil. I added white and drizzled black on top, but you can use whatever you have. Add the mushroom mix and blend to your liking. Taste and adjust the salt, if necessary.

 

Enjoy with fresh veggies, pita and sesame crackers.

One more day of work and then I have a free day Friday. Maybe I can tie up all my loose ends from my holiday vacation before I go to the symphony. Maybe.

 

 

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