Greetings, Hive Foodies! Recall that delicious gluten-free buckwheat bread I shared two weeks ago? Today, I'll unveil a mushroom pâté that perfectly complements this flavorful bread.
I still had some dried morels left that needed to be used, and this pâté was the perfect dish to put them to good use. As you may recall from my previous post, we're on the move again. While it took us a while to find a new home, the universe has been kind to us.
We've found a charming house nestled amidst tropical greenery. Though it's smaller than our current home, my one and only neighbor is a good friend. We are both looking forward to being neighbors.
Hopefully, this will be our last stop before making the big move to Portugal. While I'm tired of constantly moving house, we've become quite adept at packing up our belongings.
Given the smaller size of our new home, we've already begun selling many of our possessions and preparing for our eventual departure from Cambodia. This process may take another year or two. My husband will travel to Portugal in March or April to scout out potential land for sale. Once he finds a suitable property, I'll join him there, and hopefully, we'll soon be proud landowners.
However, building or renovating a house will be necessary, so we won't be leaving Cambodia just yet. Despite my love for this country, after over nine years, it's time for a change, one that brings us closer to home. My parents are aging, and I look forward to spending more time with them.
OPTIONAL: white wine or whiskey
FYI: find my fermented garlic paste recipe HERE
Add the walnuts to a small bowl of boiling water. Soak for about 1 hour.
In another bowl soak dried morel mushrooms in boiling water. Stir thoroughly to ensure all mushrooms are fully immersed, then cover the bowl with a plate and let it sit for 15-20 minutes (or longer) to allow the morels to rehydrate.
In a separate bowl, whisk together the marinade ingredients. Combine with the sliced mushrooms. Mix well until all mushrooms are well coated with the marinade. Allow to marinate for at least 15 minutes, or up to an hour, for optimal flavor infusion.
Heat a frying pan over medium heat and add the mushrooms along with their marinade. Sauté the mushrooms until they become tender and browned.
OPTIONAL: for extra flavor, you can add a little white wine at this stage and continue cooking until most of the liquid has evaporated. Or you can add a little whiskey and flambe the mushrooms.
Drain the water from the walnuts and the morels. Combine the sautéed mushrooms, walnuts, and morels in a blender or food processor. Process the mixture until it achieves a smooth consistency.
FYI: reserve the morel soaking liquid for use in soup or another dish to add more flavor. I poured my into an ice cube tray.
Serve the pâté alongside toasted bread, crackers, or a variety of fresh vegetables.
This time I made a variation of the buckwheat bread. Before proofing I added chopped black olive and a little dried herb de Provence to the mix. Worked really well with this pâté.
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HOMEMADE GLUTEN-FREE BUCKWHEAT BREAD
