What is hint of the woods mushroom?

The hen of the woods mushroom, or maitake mushroom, is a fungus that is commonly found at the base of oaks and other hardwoods . It is large, dark gray-brown in color, and grows in clusters of fan-shaped, wavy caps. This mushroom gets its name from resembling a hen sitting on her nest.

What is the main ingredient in pâté?

Pâté is often made of pig meat and parts , but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

What part of the animal is pâté?

Traditionally made with liver , and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

Is hen of the woods safe to eat?

Hen-of-the-woods, oyster, and sulphur shelf mushrooms are safe, delicious, and nutritious wild varieties prized by mushroom hunters. While these and many other mushrooms are safe to consume, eating varieties like the death cap, false morels, and Conocybe filaris can cause serious adverse health effects and even death.

What is the rarest mushroom to eat?

What Is the Rarest Mushroom? The yartsa gunbu also wins the prize for rarest mushroom. It's not just that these mushrooms are only found in the wild growing out of caterpillars.

Is maitake poisonous?

The species is a choice edible mushroom . Maitake has been consumed for centuries in China and Japan where it is one of the major culinary mushrooms. The mushroom is used in many Japanese dishes, such as nabemono. The softer caps must be thoroughly cooked.

What does pâté contain?

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry) . Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.

What is the difference between pâté and meat paste?

Pate is French for paste . The most common types of pastes consist of offal, or meat (e.g., chicken, beef, rabbit, pork), but pate can also be made from vegetables and other ingredients; and 'all of the above'; with recipe variations too numerous to mention.

How do they make pâté?

Pâté is made by removing the veins, gristle and membrane. The liver is chopped and made into a paste combined with wine, salt, herbs, mushrooms and sometimes veal (which is the meat of a baby calf starved to death so that its meat turns white). This paste is pressed down to form a cake.

What is the difference between mousse and pâté?

Pâté vs Mousse While pâté offers a fine or coarse texture versus the mousse that will have a fully smooth texture . Pâté is a rich, savory spread typically made from ground meat or fish, mixed with mainly pork fat, fresh herbs, spices, and occasionally other ingredients like fruits, nuts, or vegetables.

This Wild Mushroom Pâté is the Stuff of Dreams

Posted: Apr 5, 2022 · Updated: May 12, 2022 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

This mushroom pâté recipe is a cinch to make, and an excellent appetizer or sandwich spread. Its rich, savory flavor is offset by bright touches of shallots, sage, and fresh thyme.

This Wild Mushroom Pâté is the Stuff of Dreams - Nourished Kitchen (1)

What is it?

Coming from the French word for paste, pâtés are savory spreads. Cooks typically make pâté from organ meats, such as chicken liver, but mushrooms serve as an excellent stand-in. Mushroom pâté has a rich savory flavor touched with fresh herbs. In this version, walnuts make an appearance, too.

It's a nice alternative to traditional chicken liver pâté for people who don't tolerate organ meats or for vegetarians.

Ingredients for Mushroom Pâté

Naturally, mushrooms form the foundation of this pâté recipe. To the mushrooms, you'll also add nuts, butter and olive oil, fresh herbs, and a few other ingredients that help to bring balance to the recipe and give it a deeper, more resonant flavor.

Mushrooms form the bulk of the recipe. They have a meaty, savory flavor that works well in the recipe. They're also packed with micronutrients and a great source of B vitamins, selenium, and zinc. They're also rich in plant compounds that help fight inflammation and support the immune system (1).
Walnuts give the pâté a rich, nutty flavor and a creamy texture. Walnuts are rich in antioxidants and healthy fats and may help lower inflammation while supporting brain and cognitive health (2).
Grass-fed butter and extra virgin olive oil are healthy fats that lend a little creaminess to the recipe, while also helping to cook the mushrooms through.
Shallots are a member of the allium family and are related to onions, chives, and leeks. When sautéed, as for this recipe, they develop a savory-sweet flavor that partners particularly well with mushrooms and fresh herbs. Shallots and other alliums help combat inflammation, support the immune system, and researchers are investigating their role in cancer prevention (3).
Herbs bring balance and a little brightness to the mushrooms. In this recipe, we use thyme and fresh sage. Other herbs, such as rosemary, work well in this recipe, too.
White wine helps to pull the recipe together, adding just the right amount of liquid to form the sautéed mushrooms into a smooth pâté. You can also swap in dry sherry or even a little broth if you prefer.

What are the best mushrooms to choose?

The key is to choose different kinds of mushrooms for the richest flavor. Mushroom pâté made from a single variety will still taste delicious but will lack the complexity of a recipe made with many different types. Both domestic and wild mushrooms work well in this recipe.

Button and cremini mushrooms are domestic varieties you can find in just about any supermarket. They're affordable and are a good choice for the bulk of the mushrooms, while other varieties can add flavor and interest.

Shiitakes are also domestic mushrooms that are available fresh in well-stocked supermarkets and natural foods stores. They have a meaty quality and a woodsy flavor.

Oyster mushrooms give the pâté a delicate quality, and you can often find them in season in most well-stocked markets or forage for them if you enjoy mushrooming.

Boletes are also known as porcini, ceps, and penny buns have a deep, rich flavor perfect for making pâté.

Pine mushrooms (also known as matsutake) are available in the fall, and they have a woodsy aroma with cinnamon-like undertones that work well with the sage and thyme in this recipe.

Recipe Tips

Making this mushroom pâté recipe is fairly simple, all you need is a few bowls, a skillet, and a food processor. A little chopping, a little sautéing, and then all the ingredients head to the food processor. Simple, right? But there are a few things you'll want to keep in mind when you go to make the recipe.

Plan ahead. Soaked walnuts give this recipe the mousse-like creaminess you'll find in traditional pâtés. It takes at least 4 hours and up to 12 for the nuts to soak, so plan accordingly.
Cook the shallots and mushrooms until very soft. Their softness is what gives the pâté the desired, spreadable texture.
Use a variety of mushrooms for the best flavor. As with other mushroom recipes, you'll get the most flavor out of your dish if you use a wide variety of both domestic and wild mushrooms. Shiitakes, oysters, chanterelles, and button mushrooms all work well here, and combining them together makes the recipe a keeper.
A little mushroom powder is the secret. This recipe calls for a couple of teaspoons of reishi mushroom powder. Powdered dried mushrooms act as a sort of binder, that helps the ingredients come together smoothly and it keeps the pâté from falling apart when you go to serve it. If you don't have dried reishi powder, you can substitute any dried mushroom. Just grind it into a powder in a food processor or spice grinder.
Deglaze the pan and scrape up any browned bits. The browned bits leftover on the bottom of the skillet are full of flavor, and they contribute a rich, savory note to the mushroom pâté. Scrape the bottom of the skillet well when you deglaze the pan for better flavor (and less time scrubbing dishes).

Serving Suggestions

You can serve mushroom pâté just as you would any other pâté. Naturally, it makes the perfect party appetizer, addition to a charcuterie board or holiday spread. Serve it at room temperature for the best flavor and consistency, and partner it with cut-up vegetables, toasted sourdough bread, homemade crackers, or leaves of Belgian endive.

Rate this Recipe

5 from 4 votes

8 servings

Mushroom Pâté Recipe

The trick to this pâté, or any mushroom dish, is variety. Use as many mushrooms as you can find, from the common button mushroom to wild chanterelles or hen of the woods, if you’re lucky enough to stumble upon them. The greater the variety of mushrooms you use, the richer and more robust the flavor of this pâté will be.

Spread the pâté on crusty bread or spoon it into leaves of Belgian endive for an easy, nourishing appetizer. Walnuts give the pâté body and creaminess, but they need to soak in advance, so make sure to start the recipe the day before you plan to serve it.

This recipe is from my third cookbook, Vibrant Botanicals (Ten Speed Press, 2021).

Prep Time10 minutes mins

Cook Time20 minutes mins

Soaking Walnuts4 hours hrs

Total Time4 hours hrs 30 minutes mins

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Ingredients

1 cup walnuts
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 medium shallot
1 tablespoon chopped fresh sage
1 tablespoons fresh thyme leaves
1 pound mushrooms (coarsely chopped)
2 teaspoons reishi mushroom powder
¼ cup dry white wine
1 teaspoon fine sea salt
¼ teaspoon ground black pepper

Equipment

food processor

Instructions

Place the walnuts in a small bowl and cover them with hot water. Squeeze in the lemon juice and allow them to soak for at least 4 and up to 12 hours, then drain and pat dry with a kitchen towel.
In a large skillet over medium heat, warm the olive oil and butter, and then stir in the shallot, thyme, and sage. Sauté until fragrant, about 4 minutes. Toss in the mixed, fresh mushrooms and reishi powder and sauté for 8 minutes more, until softened. Pour the wine over the mushrooms and then scrape up any tough bits that adhere to the bottom of the pan with a spatula. Continue cooking until the liquid is mostly evaporated, about 5 minutes more.
Transfer the mushroom mixture to a food processor and add the soaked walnuts. Process until smooth and then spoon into a serving dish. Serve right away or cover the pâté tightly and store in the refrigerator for up to 5 days.

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Variations

For a vegan mushroom pâté, skip the butter and add more olive oil.

For a dairy-free version, skip the butter swap in bacon fat or schmaltz.

For a more robust umami flavor, consider adding a teaspoon or two of soy sauce or Worcestershire sauce.

Add crushed red pepper flakes and smoked paprika for a hot and smoky version.

Swirl in a few ounces of goat cheese or cream cheese. These creamy, soft cheeses are a natural partner for sage and thyme, and it works well with the mushrooms for a rich, decadent appetizer.

Swap pinenuts for walnuts, as they have a creamy flavor that works well with mushrooms. You can also add rosemary and parsley in place of sage and thyme, too.

Add a bit of garlic in place of or in addition to the shallots. This garlic confit is an especially nice addition since it has a mellow sweet garlic flavor.

If you'd rather skip the wine, swap in an equivalent amount of bone broth or mushroom broth, adding about a tablespoon of white wine vinegar or lemon juice.

Recipe Questions

How long does it keep?

Store leftover mushroom pâté in an airtight container in the fridge for up to 5 days.

Can you freeze it?

Yes! This mushroom pâté recipe freezes like a champ. Let it defrost in the fridge overnight, and then let it come to room temperature for about 30 minutes before you plan to serve it.

Do I have to use reishi mushroom powder?

Reishi mushroom powder gives this pâté recipe a good flavor and a boost of adaptogenic goodness. If you don't have it, you can substitute any dried mushroom powder or dried mushrooms that you've ground into a powder using a spice grinder.

Can I use dried mushrooms for this recipe?

No. You really need to use a variety of fresh mushrooms and a small amount of dried mushroom powder for the right texture and flavor.

Try these mushroom recipes next

Medicinal Mushroom Broth
Hearty Mushroom Stew
Wild Mushroom Soup
Wild Mushroom Risotto

References

Mallard, Brody et al. “Synergistic immuno-modulatory activity in human macrophages of a medicinal mushroom formulation consisting of Reishi, Shiitake and Maitake.”PloS onevol. 14,11 e0224740. 7 Nov. 2019
Chauhan, Abha, and Ved Chauhan. "Beneficial Effects of Walnuts on Cognition and Brain Health." Nutrients vol. 12,2 550. 20 Feb. 2020
Nicastro, Holly L et al. “Garlic and onions: their cancer prevention properties.”Cancer prevention research (Philadelphia, Pa.)vol. 8,3 (2015): 181-9. (2014)

More ideas to check out

Braised Wild Mushrooms with Garlic and Herbs
Caraway Sauerkraut
Cauliflower Tabbouleh
Brussels Sprout Slaw

Reader Interactions

Comments

Kathryn Musial says
May 01, 2023 at 4:36 pm

I gave this pate' recipe a very high rating because it is delicious and super easy. It is the second time I have made it in a month and I did change it up a tiny bit on the second to leave it less dry and more creamy. I used chanterelles, hedgehogs, boletes, rainbow chanterelles, and cremini from the grocery store. I am really lucky to live in an area on the Pacific Northwest coast where foraging mushrooms are practically a sport! I noticed the first time I made it that like so many savory recipes for many types of foods - this tasted good on the first day but I made it ahead today for Wednesday! One more thing to note is that it goes amazingly well with Chevre' alongside it on toasts or crackers. Also, the second time I made it I used my extra large Cuisinart food processor because it makes a big amount.
Reply
Heidi says
December 25, 2022 at 8:34 am

Made this for Christmas Eve charcuterie dinner and it was DELICIOUS! I added 1 tsp of Braggs and omitted the sage (hubby is not a fan) and it was so yummy and easy to make. Had it with crustini, highly recommend.
Reply
4waystoyummy says
May 05, 2022 at 8:50 am

This sounds so delicious, I look forward to trying it! How about using portobello mushrooms? For the lady with nut allergies...I've heard pretzels or roasted chickpeas(soy or peas) can be used as a substitution. I have no idea, but might it be worth a try
Reply
Kerion Meusel says
April 20, 2022 at 4:05 am
I would love to try this but there’s a problem with nut allergy. Can the nuts be left out altogether or will it detract from the recipe?
Reply
- Jenny McGruther says
  April 20, 2022 at 9:13 am
  The nuts are an essential component to getting the right texture for the recipe. If you can't do nuts, I'd recommend giving pumpkin seeds or sunflower seeds a try instead.
- 4waystoyummy says
  May 05, 2022 at 10:41 am
  
  Try crushed pretzels or roasted beans like chickpeas, peas or soybeans. I wonder what wasabi peas would be like? Good luck, this recipe looks delish!

This Wild Mushroom Pâté is the Stuff of Dreams - Nourished Kitchen (2024)