Mushroom Pâté on Seedy Toast with Arugula
- White button and/or Crimini mushrooms, 12 cups (4 small containers of 227 grams) – roughly chopped into slices (ensure they’re all approximately the same size, for even cooking!)
- Garlic, 2 medium cloves – minced
- Olive oil, 3 tbsp (split – 1 tbsp of oil per 3 cups of mushrooms, cooked in batches)
- Salt, 1/2 tsp split between batches of mushrooms
- Cracked black pepper to taste
- Saute the mushrooms in 4 batches using a large frying pan. This way you will not overcrowd the pan, which would cause the mushrooms to steam rather than brown. Cook 3 cups of mushroom slices at a time. Saute them in olive oil over medium-high heat for 10-minutes. Stirring occasionally until the liquid released from the mushrooms has mostly been cooked out.
- Season the mushrooms with salt and cracked black pepper. Add some of the minced garlic, and cook for another 2 minutes.
- Empty the first batch of sautéed mushrooms onto a plate, and proceed to cook the rest of the mushrooms the same way.
- Mix all of the sautéed garlicky mushrooms in a food processor, until it forms a textured paste. You will have to scrape down the sides, to ensure the mushrooms break down evenly.
- Let the mushroom pâté cool and set in the fridge for an hour.
- Enjoy the pâté on seedy whole grain bread, topped with fresh arugula lightly dressed in a little olive oil, and drizzle of balsamic vinegar. The vinegar is essential to bring some brightness to the bite!