Mushroom & Tarragon Pate Recipe | Braun Household North America

Mushroom & Tarragon Pate

Mushroom & Tarragon Pate

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Accompaniment

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its masher and 2-cup chopper attachments.

Ingredients

  • 6 oz. shiitake mushrooms, 2 caps reserved
  • 1 tsp fresh tarragon
  • 3 tbsp + ½ tsp coconut oil, divided
  • 1 tbsp gelatin
  • 10 tbsp vegetable broth
  • 2 garlic cloves
  • 2 shallots, about 2 ounces
  • 1 leek, about 4 ounces
  • 8 oz. crimini mushrooms
  • 1/3 cup red wine 
  • 2 tsp grainy mustard
  • ¼ cup sour cream
  • Salt, to taste
  • Pepper, to taste

  1. Brush any dirt from the shiitake mushrooms, remove the woody stalks and then finely chop them half at a time in Braun’s MultiQuick 7 Hand blender with 2-cup chopper attachment. Wipe out the bowl and add the tarragon, finely chop.
  2. Add 1 tbsp coconut oil to the pan; warm it up on a medium heat. Add the shiitake mushrooms and tarragon to the pan and sauté for 3 to 5 minutes or until softened. Take off the heat and reserve while you cook the base of the pâté.
  3. Sprinkle gelatin on top of vegetable stock. Let dissolve about 3 to 5 minutes.
  4. Peel garlic and shallot and finely chop in the 2-cup chopper attachment. Remove and set aside in a small bowl.
  5. Cut the leek into 4 pieces and add to the 2-cup chopper attachment. Wash the chopped leek and dry well.  
  6. Brush the crimini mushrooms clean, remove the woody parts of the stalks, and rough chop them in the 2-cup chopper attachment in 2 batches.  
  7. Heat remaining 2 tbsp coconut oil on medium heat in frying pan. Add chopped garlic, shallots and crimini mushrooms and sauté  for 5 minutes.
  8. Add the red wine to the pan and let simmer until wine has reduced by ¾. Once reduced, add the vegetable broth with gelatin to the pan. Let simmer for 8 minutes, stirring occasionally.
  9. Stir in the grainy mustard and sour cream; keep stirring for 1 to 2 minutes. Remove the pan from the heat and let cool slightly, before transferring the mixture to a bowl.
  10. Attach the Braun MultiQuick 7 masher attachment to the hand blender. Puree until smooth. Add salt and pepper to taste.
  11. Add the reserved shiitake mushrooms and tarragon mixture to the bowl and stir in. Spoon the mixture into decorative jar or glass bowl with a lid.

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