- 1 ½ ounces pasture butter
- 1 ¼ pound cremini mushrooms, finely minced, stems reserved
- 1 large shallot, finely minced
- 1 clove garlic, finely minced
- 1 tbsp. fresh thyme, minced
- 2 tbsp. mushroom stock (see below)
- ½ tsp. malt vinegar
- 4 ounces Neufchatel cheese
- ½ cup pistachios, pulsed finely
Sweat the shallot in half of the butter with salt and pepper. When soft and translucent, add in the minced garlic, and thyme. Cool until fragrant, about one minute. Remove from the pan, and sauté the mushrooms in the remaining butter. Season with salt and pepper. Remove from the pan, and let cool.
In the bowl of a stand mixer, beat the Neufchatel cheese with the pistachio dust until light and fluffy. Add in the malt vinegar, mushrooms, and shallot mixture. Beat until combined. Line a small mold, or terrine pan with plastic wrap, then parchment paper that overhangs. Pour in the pâté mixture and smooth the top. Fold the parchment over the top, and wrap tightly with parchment. Let the mixture sit in the fridge overnight.
The next day, unwrap the top of your pâté, and turn over onto your cheese board. Remove the mold, and unwrap. Serve with toasted baguette, and olives.
- 3 cups water
- 6 ounces mushroom trim
- 5 ounces leek greens
- 1 tsp soy sauce
- 1 bay leaf
Everyone in the pot! Bring up to a boil, and then down to a simmer. Cook for 40 minutes. Strain. Use, or freeze once chilled.