MUSHROOM TARRAGON LEMON PATÉ
I wanted to make an easy healthy appetizer for a recent docktails soirée but first I had to run it by my faithful taste tester. I can always count on Francois to give a reasonably candid evaluation. Well, he loved it. I meaned LOVED it!
And the weirdest part was he thought it was creton, a typical French Canadian rillettes or terrine type of spread made primarily of pork and is quite often very fatty. Well, this was neither fatty nor was any pig or facsimile thereof sacrificed for this dish. But it was curiously meaty in texture. And aside from a small amount of butter and a mere two tablespoons of cream cheese it could very easily qualify as vegan.
Most definitely a share-worthy docktails-worthy creation and so super easy to make.
- 16oz white or brown mushrooms coarsely chopped (2 small packages)
- 1 tbsp butter
- 2 tbsp cooking oil of choice (I used grapeseed for this)
- 2 green onions, minced
- 2 garlic cloves, minced
- ¼ cup pecans, finely chopped
- ½ tsp salt
- ½ tsp fresh ground pepper
- 1 tsp fresh tarragon leaves or ½ tsp dried
- ½ tsp lemon zest
- ¼ cup dry white wine
- 2 tbsp fresh lemon juice
- 2 tbsp cream cheese
- Crackers or bread for serving
- In a dry saute pan over medium heat gently toast the pecans being careful not to scorch them.
- Remove and set aside
- Add butter and oil to pan and saute onion and garlic until fragrant.
- Deglaze with white wine.
- Add mushrooms and 'sweat' until most of the liquid is gone and they are nicely browned.
- Season with salt, pepper and tarragon.
- Spoon mixture into a food processor and pulse just until mixture is chunky or more pulsing if you prefer a smooth texture
- Stir in zest, cream cheese and lemon juice.
- Refrigerate until ready to use.
- Serve with bread or crackers.
inspiration thanks to mushrooms.ca