Over the years, this recipe has developed a legion of admirers.  These are friends who randomly comment with wide eyes, “ooh, I looove your mushroom pate’!”  Then I give my schpeel on how it’s so easy to make, recite all the ingredients and share a quick synopsis of the method.  At this point, their eyes are glossed over as they ask me to send them a recipe.  Recipe Schmecipe.  The painful truth is since having children, I’ve been terrible about recipe requests.  Perhaps that’s the beauty of a forum such as this blog;  One lovely little pocket of cyberspace where I can share what I love.

The lowdown: This is an indulgent, mushroom-centric, and fantastically easy pate’ that works any time of the year.  No doubt about it, mushrooms are in the starring role.  You can change up the mushroom combinations and get a little adventurous or fancy, or just stick to the trusty, economical, and the ever omnipresent button or crimini variety.  I’ve tried a multitude of options and they’re all delicious.  Deeeeeelicious.  My recommendation is to use button or crimini and supplement with a wild mushroom variety or two.  That way, you can call it “Wild Mushroom Pate'”.  Sounds fancy huh?  Of course, you can keep it simple; you don’t have to use any “wild” mushrooms.  They can be a bit more elusive, or absent altogether at some markets.

In my pre-baby days, this alone would stand for dinner, accompanied by some crusty bread, a glass or two of my dear friend Pinot noir, AND a comedic guy who I hoped and prayed would *some day* be my husband.  Was I trying to woo him with my pate’?  You betcha.  Ahh, fond memories.

Times-have-a-changed.  Flash forward umpteen years, two larger pant sizes, and two babies later…

Dinner is no longer this beloved dip, but it is my saving grace when an appetizer is needed.  See, my wee ones leave me with little time to cook.  (Sigh)  Two and three years old and chock-full of Irish mischief.  Need I say more?!  I find the best strategy when I’m pressed for time is to rely on those favorites that are committed to memory.  This recipe fits the bill and can be made with few ingredients.  The method is a cinch, in fact, after you make it once, you could probably prepare it from memory.

Whether you love mushrooms or perhaps you’re looking for an easy, no fail, prepare-in-advance appetizer, this pate’ is a good candidate to add to your repertoire.

Oh and yes– he did become my husband!

Mushroom Pate’ Recipe

½ cup  unsalted butter

½ cup diced yellow onion

2 shallots, chopped

1 tbsp chopped garlic

1 to 1 ¼ lbs mushrooms (button, crimini, shitake, and/or other wild mushrooms), chopped

½ teaspoon sea salt

Cracked black pepper (to taste)

¼ teaspoon crushed red pepper flakes (or more based on preference)

1 4-oz can fire roasted diced green chilies

5 t0 6 oz cream cheese, softened to room temperature, cut into small cubes (about 3/4 of rectangular package)

Method

Melt butter in a large, heavy saucepan over medium heat.  Add onions and shallots and sauté until softened, about 8 minutes.  Add garlic and let cook a few more minutes until softened.  Add mushrooms, sea salt and pepper, and cook over medium heat, stirring every couple minutes.

Sauté until all of the liquid from the mushrooms has evaporated, about 15-20 minutes.  You want the mushrooms to be slightly caramelized with no liquid present.  Turn heat off and let mixture cool slightly.

Add the mushroom mixture to the food processor bowl, with the exception of reserving a few tablespoons to enhance the finished product.  Add about 4/5 of the diced green chiles, red chili flakes, and cream cheese.  Using the “Pulse” option, hit the pulse button about 12-14 times (1 second for each pulse) to completely incorporate the cream cheese into the mixture.  The ingredients should be mixed thoroughly but not pulverized.  (Avoid over-mixing into an unidentifiable, goo-looking paste)

Taste and adjust for sea salt and pepper if necessary.  The red pepper will lend a little spiciness and heat in the background.  You can increase the red pepper if you prefer more heat.  Warning, a little bit goes a long way when the seeds are broken up in the food processor.

Empty contents of food processor into bowl.  Stir in the reserved mushroom mixture and diced green chiles .  This will add some more distinct piece-identity to the pate’.

Refrigerate until chilled, preferable overnight to let the flavors intensify.  Serve with bread or crackers.

Note: The mushrooms will let off a lot of steam while cooking.  Take this opportunity, especially if you’re a mushroom fanatic, to revel in the aromatics… unadulterated, blissful, heady, earthy mushroom-ness.  SO GOOD.   Then, place your face over the pan and let the steam envelope your skin.  I call this an “umami facial”.

Shamrock Report: The Irish Twins still refuse this mushroom masterpiece.  However, they do indulge in the crusty bread.  I’ll keep trying!

Finished with pulsing in the food processor. Notice that there are small identifiable pieces of mushrooms and green chiles? Take care not to over-process into unappealing goo.  Any shortcomings on the aesthetic side are more than made up for in the flavor department!