Recipe from Sharing the Table at Garland’s Lodge cookbook by Amanda Stine and Mary Garland
Chef Amanda Stine on Brandied Wild Mushroom Pâté:
I first made this in the early 70s when I worked in Jackson Hole at the Steak Pub. At that time we used basic white mushrooms. I recalled it after my first wild mushroom foray into the San Francisco Peaks with Bogomir Pfeifer, the owner of Slide Rock Lodge and an old forager from way back in Slovenia. He very generously took me to many great spots to find Boletus Edulis, or King Boletus — also known as porcini (in Italy) or cepes (in France). If you ever have the opportunity to go with someone who knows the mushrooms, please take it; it’s a gift and a great experience.
I often wish I had a more sophisticated palate, particularly when I see pâté on a restaurant menu or at my favorite gourmet grocery store (if you live in Phoenix, you know I’m talking about AJ’s Fine Foods). Pâté just seems so elegant — it even sounds sophisticated to say: pah-TAY (French for pie, btw). I immediately picture myself nibbling on toast points and sipping champagne while wearing a pair of red-soled Christian Louboutin pumps.
Sadly, I don’t like liver (the most common pâté I see), I don’t have a champagne lifestyle, and unless I win the lottery, I will never be able to justify $700 for shoes. So I was thrilled to discover that the pâté being served at teatime at Garland’s Oak Creek Lodge (near Sedona, Arizona) was made with mushrooms! Sure, I was wearing UGG boots and not heels, but I suddenly felt très chic.
The pâté was delicious, and the other great news for me was that the recipe is published in the lodge’s cookbook: Sharing the Table at Garland’s Lodge. I made it myself the very next weekend. It’s super-easy to prepare, with the bonus of the delicious aroma when the mushrooms are sautéing in the brandy. Sealing the deal for me is that it’s a make-ahead appetizer — which frees up time for me, pre-party, to get dolled up in my best blue jeans and flip-flops.
Many thanks to Garland’s Oak Creek Lodge, here (contest ends 8/9/15).Sharing the Table at Garland’s Lodge. Be sure to enter the giveaway
Brandied Wild Mushroom Pâté
Featured Recipe From: Sharing the Table at Garland's Lodge
Yield: 2 cups
1/2 ounce dried shitake or porcini mushrooms or a blend
1 cup hot water
1/4 pound butter
2 cloves garlic, minced
1/2 medium yellow onion, finely chopped
6 ounces fresh crimini (Italian brown) mushrooms, sliced
1 tablespoon chopped Italian parsley
1 teaspoon thyme
1/2 teaspoon sage
salt, pepper to taste
1/2 cup dry white wine
1/8 cup sherry or brandy
Soak the dried mushrooms in a cup of hot water for 10 minutes, until very tender. When draining, pluck mushrooms gently from the top of the container to avoid unsettling the grit that may have drifted to the bottom. Drain well.
Melt the butter in a heavy skillet. Sauté the onions and garlic until beginning to color. Add mushrooms, parsley, herbs, salt, and pepper. Sauté over medium heat until very juicy. Reduce until some of the liquid evaporates; add wine and brandy, reducing until it thickens and most of the liquid is gone. Cool. Taste, then puree very smooth. Correct salt and pepper again. Pour into a small crock or soufflé dish and chill until set. Serve with lightly toasted French bread slices or a good rye bread.
Remember to slightly over-season this before chilling; chilling mutes flavors.
© 2006 Amanda N. Stine and Mary L. Garland
Reprinted with permission from Sharing the Table at Garland's Lodge by Amanda Stine and Mary Garland (Garland's Oak Creek Lodge)