“By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
It’s recipe contest time again and mushrooms are the stars of the show this go around. The Mushroom Council is asking ReDux members to show our love of mushrooms by sharing recipes that blend diced, chopped or minced mushrooms in place of some portion of meat or other lean protein using the “blendability technique” to make a healthier dish. The Trend is to Blend. Think nice juicy burgers made with half meat, half mushrooms. Likewise, we can choose to swap out ALL of the meat protein in a recipe to make a vegetarian dish featuring fresh mushrooms. Swap it or Top it is the name of the game.
I chose the meatless route because mushrooms are actually quite meaty themselves, and they can stand alone to satisfy. Sautéed with some shallots and butter, these shitake and button mushrooms puree beautifully into a delectable pâté. Spread on some crusty bread and topped with summer greens and roasted red peppers, and you’ve got yourself one delectable sandwich.
Traditional pâté is typically made with ground, cooked meat and fat minced or blended into a spreadable paste. This take on a mushroom version reduces the amount of saturated fat and showcases the earthy and velvety characteristics of these friendly fungi.
Mushroom Pâté on Crusty Artisan Bread
Makes ~ 1 1/2 cups
For the Pâté:
4 oz cremini mushrooms, diced
4 oz shitake mushrooms, diced
1 shallot, diced
3 cloves garlic, diced
3 TBS white wine vinegar
2 TBS butter
1/4 cup milk, low fat/fat free
1/8 tsp salt + 1/4 tsp pepper
For the Sandwich:
Slices of bread from any fresh artisan loaf
Mixed greens (baby kale and spinach)
Roasted red peppers, jarred
Thinly sliced onion
Heat a medium sauté pan to medium heat and add butter. Sauté shallot, mushroom and garlic, seasoning with salt and pepper. Add vinegar and cook until soft, and until all liquid has evaporated.
Add mushroom mixture to blender or food processor. Add milk and blend until puréed. Set aside.
Using the same pan you used to cook the mushrooms, toast both sides of bread slices.
Assemble your sandwich: spread the inside of each slice of bread with mushroom pâté. Layer greens, peppers and onions and top with remaining bread slice.
Interested in seeing more blendability recipes? Check out the following recipes created by the inspirational members of the Recipe Redux!
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