Sunday, November 26, 2017

Fruits of the Forest



I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. You can do this upto a week in advance. Wash mushrooms thoroughly, remove the stems and chop the caps into small pieces. Peel and finely chop the onion. Peel and crush the garlic cloves. Heat olive oil and butter on low heat in a pan. Add the garlic and onions and cook, stirring often, for 3-4 minutes until the onion softens. Add the mushrooms and the vinegar, turn the heat the high, and stir fry until any water that exudes from the mushrooms evaporates and they are cooked through.

Let cool for 10 minutes, then pop in a blender with cream cheese and blitz until you have a smooth puree. Taste and add salt and black pepper to season. Move the pate to an airtight jar; this can stay in the fridge for upto a week.

When you are ready to eat your mushroom on toast, scoop out tiny portions of the pate with a melon baller. If the pate is too soft, leave it in the freezer for half an hour before you do this. Heat oil in a small pan. Roll the pate balls in panko crumbs and deep fry until golden. Drain on a paper towel.

To assemble, heap a tsp of cold mushroom pate on toast. Add one fried mushroom pate ball and finish with a dot of mayonnaise and a sprinkle of herbs.