High-quality butter brings so much more to the table than cheaper options - most of which aren’t even real butter! Use high-quality butter for this recipe. It is a dish that many see as fiddly. But don't let appearances fool you because this delicious and utterly decadent mushroom pate is easy. Especially when your food processor does all the hard work! My personal favorite pairing with this truffle butter recipe is wagyu steak. It truly does not get more decadent than that! Asparagus, cauliflower, sweet potato, yams, maize, mushrooms of any kind, and squash of any kind are some of our favorite combos. What are some of the meals that truffles are used in? To this mushroom pate, I like to add a bit of truffle oil - for an extra touch of decadence. Choose a good truffle oil here. The better the quality the better the end result.

More vegetables: You could also add other veggie options like cooked cauliflower florets, squash, fresh spinach, or sun-dried tomatoes. This delicious and utterly decadent mushroom pate, although it requires a few ingredients, is easy to prepare! Oh, and it's vegan too! Softened Butter– I use unsalted butter so I can adjust the salt accordingly, but if you can use salted butter if you wish, just omit the fine sea salt. In a skillet, frying pan, or Dutch oven, over medium-high heat add theolive oiland the shallots. As the shallots begin to sizzle, reduce heat to medium and cook until they become light brown and crispy. Remove from heat. They will continue to cook in the hot oil for a few minutes after removing them from the heat. And be careful not to burn them as they become a little bit bitter. Stir until fully combined and creamy. For best results, let it rest for 1 day in the refrigerator, or enjoy it immediately.

Pate Prices & Costs

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. Paté is a French term that loosely translated means paste. It’s basically a savory filling of meat that has been baked in aterrineand can be served hot or cold. I always serve it cold. In fact, I don’t I’ve ever had it hot. The finishing touch is a lovely mushroom jelly. This is a totally optional step but adds the lovely glossy sheen on top.

Creamy and spreadable mousses can be stuffed into peppers, tomatoes and celery to make a creative and eye-popping appetizer. Try our Sage and Pork mousse inside a red pepper or tomato. This is a great recipe to add to many dishes such as steaks, pasta, and even as a dipping sauce for seafood. As it has been adopted by different cultures over the centuries it has evolved and changed. The French refined it, into the dish that we know today.Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. Savor our French-style pates in many different ways! We love them in the simplest of manners, like over a chunky fresh baguette, or perhaps served in fancy, old-school style over toast points. With pate, you usually want to slice instead of spread, so use a warmed knife – this helps you cut into it more easily and more tidily. Add a caper, perhaps a briny cornichon, maybe drizzled with a sweet preserve or fruit jam, a strong mustard from Dijon.

Truffle Pasta recipe for an indulgent dinner with linguine served in a buttery sauce made with heavy cream, white wine, and truffle pate. A mixture of wild mushrooms adds a lovely depth to this vegan pate. I've used a mix of baby swiss brown (also known as cremini mushrooms), king brown, shiitake and wood ear mushrooms. The Truffle has been considered precious and mysterious food since ancient times. In fact, Truffles grow only in certain areas that have specific characteristics such as type of soil, climate, geographic conformation, presence of symbiotic plants and absence of polluted agents.For these simple reasons, the Truffle price is in fact very high and varies according to the type of truffle and the weight. HOW TO STORE THE LA RUSTICHELLA TRUFFLES TRUFFLE

About Our Gourmet Pate

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. Your truffle should not be frozen since it will absorb moisture and lose its fragrance. It’s also a good idea to keep your truffle on its own. Rice and salt, for example, absorb the scent and should be avoided (unless you want to flavor the rice or salt!). What is the best way to consume truffle sauce? Blend. In a small bowl, mash together the creamy butter and truffle pate with a fork. Another easy way to blend it is in a food processor or stand mixer with the paddle attachment. If the butter is softened enough, a fork should suffice. There is no mistaking the aroma of truffles or the flavor of truffles. What is Truffle Butter Made From? Not all patés include meat though. Some are made with vegetables and seasonings although in the U.S. they are difficult to find and not nearly as popular. Can you eat the thin layer of fat on top of paté?