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Adult Recipes

Italian/Mediterranean Corner:

Wild Mushroom Pâté:
(w/capers, sweet pickles & red onion on crostini)

oz. (1 pkg.) of mixed mushrooms
1 small shallot, chopped
4 cloves of garlic
½ stick unsalted butter
1 medium red onion (1/2 for pate', 1/2 for condiment)
4 oz. shelled unsalted walnuts
4 oz of capers
¼ cup Italian extra virgin olive oil
1 Tsp. bacon grease (optional)
¼ cup brandy
1 small jar of sweet baby midget pickles (for condiment)
2 bags of "New York Deli" style toasted plain crostini

Place the mushrooms, shallot, garlic, butter, ½ chopped onion, olive oil and optional bacon grease in a sauté pan; simmer on medium – high heat; until mushrooms are browned (approx. 10 mins.). Add 2 oz of capers. Turn the heat on high for 1 minute, then turn it completely off and add the brandy. Immediately turn the heat back on to medium – high and tip the pan to carefully ignite the brandy (always keep the bottle of brandy away from the open flame). When the flames go out, carefully place the mixture into a food processor along with the walnuts. Pulse until the mixture is smooth. Pour out and plate. Serve with chopped ½ red onion, chopped sweet midgets and 2 oz of small capers as condiments and toasted crostini (or toasted sliced French baguette or crackers). Garnish with fresh parsley. (For an extra special touch, pick up a small bottle of truffle oil at your local specialty food store and drizzle it on the warm pate just before it is served). (Substitute chicken livers for the mushrooms and you have a chicken liver pate!).


Cooking For Kids
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