This is a simple recipe whipped up by Neelix as part of a lunch spread when things were going wrong on Voyager (as usual) and the crew was under stress (as usual) (Voyager: Persistence of Vision). While various crew members hallucinate various horrible things, I sincerely hope that this pate is real and not a hallucination!
This mushroom pate can be make with almost any type of mushroom, and has a great flavour and texture. You do need to make it the day before so it has time to set in the fridge, but you can then serve it at room temperature or even warmed slightly. If you serve it in the filo bowl, you have built-in crunchy crackers to dip!
Replicate your own
(Serves 6-8 as finger food)
You will need to start the day before you plan to serve the pate.
40g / 1.4oz butter
1 onion, finely sliced
1 garlic clove, finely sliced
500g / 17.5oz mushrooms such as button or swiss brown, roughly chopped
1 tablespoon plain flour
4 sprigs thyme leaves (includes 2 for a garnish)
1/4 cup red wine (or you can substitute water)
2 tablespoons cream
1/2 teaspoon salt
Melt the butter in a medium saucepan. Add the garlic and onion and cook on medium heat, until the onion has softened - about 5 minutes.
Add the mushrooms and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the mushrooms are soft.
Remove the leaves off 2 of the thyme springs, and sprinkle the thyme and flour over the mushrooms and stir. Add the wine and the cream, stir well and bring to the boil - about 4 minutes.
Allow the mixture to cool slightly and transfer to a blender (or you can use a stick blender directly in the saucepan). Blend for a few minutes, until the mixture is rather smooth, but still has some texture.
Transfer to a bowl and refrigerate overnight to allow it to set.
The next day, remove from the fridge about 30 minutes before you want to serve it. Serve in a filo pastry bowl (see below) or with pieces of breadstick or small toasts. Garnish with the remaining sprigs of thyme.
For the filo pastry bowl:
(Makes 4 bowls)
You will need 4 oven-safe ramekins or small dishes.
50-70g melted butter
1/2 packet of frozen filo pastry
Lay the filo pastry out flat, and allow it to defrost for about 30 minutes. If you have a full packet, gently separate out half the sheets and replace them in the freezer.
Preheat your oven to 180³C / 350°F.
Gently separate two of the pastry sheets and brush the top one with butter. Lay the next two on top, and brush them with butter. Continue to layer the sheets up, brushing them with butter as you go.
Brush your ramekins well with the butter. Cut your stack of filo pastry into quarters, and arrange each one in one of the ramekins. If you need to, you can pull and separate your layers to better cover the ramekin.
Bake in the oven for about 10 minutes, or until the filo has puffed up and is golden brown. Remove to a wire rack to cool thoroughly.
When they are cool, slide a butter knife between the pastry and the ramekin to loosen. Ease the pastry bowl out gently with the knife. Handle gently when preparing to serve.