Agaricus, Porcini & Canellini Pate
Description
Not very pretty, but oh so yummy!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
10-12
- 1/2 lb. agaricus, sliced (store, field, etc.)
- 1/4 C. dried porcini
- 1 C. warm water
- 4 T. olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 T. fresh thyme (1 t. dried)
- 1 T. fresh chopped rosemary (1 t. dried, crumbled)
- 1 bay leaf
- 1 T. salt
- 1 t. fresh ground pepper
- 1/2 C. dry white wine
- 2 T. tomato paste
- 1 can canellini beans, drained and rinsed
Methods/steps
- Soak the porcini in 1 C. warm water 30 minutes or until soft. Remove porcini, squeeze dry, reserving soaking liquid while avoiding any grit. Chop mushrooms and set aside.
- Heat the olive oil over high heat in a large skillet.
- Add the sliced agaricus and brown them thoroughly for 3-5 minutes, stirring frequently.
- Add the onion, carrots, celery and garlic, herbs, salt and pepper. Reduce heat to medium and saute 5 minutes or until soft.
- Add wine and cook another minute while scrapping up the brown bits.
- Add the porcini and their liquid, tomato paste and beans. Stir together. Bring to a very low simmer and cover for 30 minutes, stirring a few times.
- There should be just enough liquid to prevent sticking. Add a little water if required.
- Remove bay leaf and adjust seasonings.
- Run through food processor until just a little texture remains.
- Move to serving bowl, cover and chill at least 4 hours.
- Serve with crusty baguette slices, rye crackers, etc.
Additional Tips
An almost direct ripoff of this sites Pasta e Fagioli con Funghi recipe, modified for a spread.
Reviews
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