Agaricus, Porcini & Canellini Pate
Created by AndrewM, Thursday, 15 August 2013

Not very pretty, but oh so yummy!

  • 1/2 lb. agaricus, sliced (store, field, etc.)
  • 1/4 C. dried porcini
  • 1 C. warm water
  • 4 T. olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 T. fresh thyme (1 t. dried)
  • 1 T. fresh chopped rosemary (1 t. dried, crumbled)
  • 1 bay leaf
  • 1 T. salt
  • 1 t. fresh ground pepper
  • 1/2 C. dry white wine
  • 2 T. tomato paste
  • 1 can canellini beans, drained and rinsed
  1. Soak the porcini in 1 C. warm water 30 minutes or until soft. Remove porcini, squeeze dry, reserving soaking liquid while avoiding any grit. Chop mushrooms and set aside.
  2. Heat the olive oil over high heat in a large skillet.
  3. Add the sliced agaricus and brown them thoroughly for 3-5 minutes, stirring frequently.
  4. Add the onion, carrots, celery and garlic, herbs, salt and pepper. Reduce heat to medium and saute 5 minutes or until soft.
  5. Add wine and cook another minute while scrapping up the brown bits.
  6. Add the porcini and their liquid, tomato paste and beans. Stir together. Bring to a very low simmer and cover for 30 minutes, stirring a few times.
  7. There should be just enough liquid to prevent sticking. Add a little water if required.
  8. Remove bay leaf and adjust seasonings.
  9. Run through food processor until just a little texture remains.
  10. Move to serving bowl, cover and chill at least 4 hours.
  11. Serve with crusty baguette slices, rye crackers, etc.
Additional Tips

An almost direct ripoff of this sites Pasta e Fagioli con Funghi recipe, modified for a spread.