The Shelburne Inn - Seaview, Washington, 98644, United States

David’s Wild Mushroom and Chicken Pate

  • 3 lbs. chicken thighs and breasts
  • 2 lbs. wild mushrooms, preferably lobster mushrooms, matsutake and/or chanterelles
  • Chicken bones
  • carrots
  • celery
  • onion
  • parsley
  • 1/3 cup + 3T olive oil
  • 3 cloves garlic
  • ½ tsp red chili flakes
  • 4 eggs
  • ½ cup heavy cream
  • ½ cup dried bread crumbs
  • 1 lb. cold butter
  • 2 teaspoons wild mushroom dust
  • 1⁄4 cup fresh garden herbs: thyme, oregano, Italian parsley
  • 2 Tablespoons white wine vinegar
  • 1⁄4 cup + 2T brandy
  • ½ cup pistachio nuts
  • Salt to taste (heavy)
  • Pepper to taste (heavy)
  • Beef stock aspic (optional)
  • 3 lbs. chicken thighs and breasts, boned and cut into 1 or 2 inch pieces
  • (reserve chicken bones for stock)
  • 2 lbs. wild mushrooms, chopped into ½ inch cubes, preferably lobster mushrooms, matsutake and/or chanterelles
  • Hold chicken pieces and chopped mushrooms
  • Make a stock using chicken bones, carrots, celery, onion and parsley and 1 ½ quarts water
  • Sauté in 1/3 cup preheated olive oil:
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp red chili flakes
  • Hold this mixture
  • 4 eggs, separated
  • 1/2 cup heavy cream
  • 1/2 cup dried bread crumbs
  • 1 lb. cold butter
  • 2 teaspoons wild mushroom dust
  • 1/4 cup fresh garden herbs: thyme, oregano, Italian parsley
  • 2 Tablespoons white wine vinegar
  • 1/4 cup brandy
  • 1/2 cup pistachio nuts
  • Salt to taste (heavy)
  • Pepper to taste (heavy)
  • Beef stock aspic (optional)
  • Beat the egg whites and hold
  • Soak bread crumbs in cream and hold
  • Add chicken pieces to sautéed onion and garlic and sauté briefly (1 minute).
  • Deglaze with ¼ cup brandy, being careful not to burn yourself.
  • Pour in 2 Tablespoons vinegar
  • Add fresh herbs
  • Salt and Pepper to taste
  • 1 clove garlic, minced
  • 3 Tablespoons olive oil
  • Reserved chopped wild mushrooms
  • Sauté the garlic in olive oil and when cooked through add mushrooms
  • Deglaze with 2 Tablespoons more brandy
  • Add salt and pepper and cool mixture.

In Cuisinart process the chicken/onion mixture until smooth, about seconds.

Add bread crumb/cream mixture, 1 pound cold butter, cut into pieces and blend seconds more

In a large stainless steel bowl, carefully stir together the pate meat mixture with the mushroom mixture. Add the pistachios.

Salt and pepper should be added to each stage of preparation as one proceeds. Add just to taste, but remember that cold pate should be salted more heavily than hot meats in general.

Place plastic wrap in pate baking molds. Pour mixture into plastic-lined mold.

Bake 90 minutes in 325º F.

Remove from oven and press pate with wooden blocks fitted to top of molds and weights on top, until cool. Refrigerate overnight.

If you wish to add an aspic glaze to the pate, simply boil some beef stock (homemade is better), and add one package of gelatin to one cup of stock. Remove plastic from pate.

Cool pate at room temperature, then pour the stock over the top and sides of the pate. Refrigerate until the stock sets up. Cut the pate with a sharp knife and serve.



Location
The Shelburne Inn
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