Friday, June 10, 2011
Mushroom Pate en Croute, Gourmet Magazine, February 1973
While I had the stack of magazines out, I figured this would put a pound of Baby Bella mushrooms to good use. This is a long recipe with several steps best left for a day when you will be home. It came together nicely, and the boys are looking forward to cold slices as picnic fare tomorrow, which makes it seem less of an effort when it will be several meals. The pate wasn't difficult at all to make, but you need to permit enough time.
The only change I made was omitting the celery (because I didn't have any) and using parchment rather than wax paper to bake it. I'll post the recipe as written and let you decide what works best for you.
In a small bowl soak 2/3 cup oatmeal in 2/3 cup heavy cream for 5 minutes. In another bowl, combine 1 lb. mushrooms, finely chopped and squeezed (squeezed dry in a kitchen towel to remove moisture), 1/4 cup chopped shallots sauteed in 1 tablespoon butter until soft and chopped parsley (no amount given-I used a handful).
Add 2 stalks celery chopped fine, 3 tablespoons melted butter, 1 teaspoon salt, and 1/4 teaspoon each of rosemary, oregano, and basil. Add in 2 beaten eggs (I used large), the soaked oatmeal and cream, and pepper to taste. Mix well.
Line a 1 1/2 quart terrine with well-buttered wax paper (I used parchment) leaving enough so that the sides overlap. Fill the terrine with the mixture and fold the sides over the top. Cover tightly with foil and place on a baking sheet in a preheated 400 degree F. oven. Bake 1 1/2 hours. Let cool 20 minutes in the terrine, then turn out onto a plate and remove paper. Let cool to room temperature, then chill three hours. Meanwhile, make the pastry.
In a bowl combine 2 cups AP flour, and 1/4 teaspoon salt with 1 cup chilled butter cut into tiny pieces. Cut in butter until it resembles fine meal. Add 2 tablespoons ice water (slowly, you may not need it all) and gather dough together in a ball. Flatten to a disk, wrap tightly and chill 3 hours.
Roll out the dough 1/4 inch thick into a large rectangle. Put the pate on it, top side down and trim edges until it is just large enough to cover. Cut out the corners of the dough and seal with an egg wash of 1 yolk beaten with 1 tablespoon water. Gently press sides together to seal. Invert gently onto an ungreased baking sheet and brush with egg wash. Decorate top with any scraps. Chill 1 hour before baking.
Preheat oven to 350 degrees F.
Bake pate 1 hour 10 minutes or until it is golden. Remove from oven and let stand 10 minutes before cutting.