Photo by Kelly DeMartini
Provenance of Dish
This is a golden chanterelle version of my mom's button mushroom pâté that I remember her making in the 1970's. We affectionately referred to it as That Great Grey Paste, but this version should be a beautiful rich terra cotta color when it's done.
1/2 lb golden chanterelle mushrooms, brushed clean of debris
2 tbsp butter
1 medium onion, quartered
1-1/2 tbsp lemon juice
1 tsp Worcestershire Sauce
1/2 tsp salt
1/8 tsp gresh ground white pepper
2 tbsp mayonnaise (approx, and optional)
Melt butter in medium skillet over medium heat.
Using steel blade in food processor, add onions and pulse until they are finely chopped but not pureed.
Add onion to melted butter and stir with a wooden spoon.
Cook 5-10 minutes until transparent.
Chop mushrooms by pulsing in processor in two batches until finely chopped. If small, the mushrooms can be whole; if medium or large, break them up before adding them to the processor.
Add mushrooms to onions and stir occasionally while cooking, 5 minutes.
And add lemon juice, Worcestershire, salt and pepper.
Cook on medium heat 15 minutes until it becomes a thickened paste with all juices evaporated.
Add mayonnaise to moisten, and adjust seasonings as needed.
Makes one cup.
Good on crackers and thin sweet baguette slices, and as an unusual sandwich spread.