Recipe

Potted Mushrooms

Community Pick!

Recipe
No Questions Yet

Photo by Kevin

This recipe was entered in the contest for Your Best Open House Dish

This recipe was entered in the contest for Your Best Mushrooms
A&M's Testing Notes: These potted mushrooms are a fun and tasty play on a traditional pate. Rich with butter and flavored with sherry and thyme, the mushrooms make a wonderful potted spread for entertaining. Serve...
These potted mushrooms are a fun and tasty play on a traditional pate. Rich with butter and flavored with sherry and thyme, the mushrooms make a wonderful potted spread for entertaining. Serve with toast points or made into individual canapes, garnished with fresh herbs, they'll be the surprise favorite at your next party. Plus, the mushrooms will keep up to four weeks in the refrigerator -- perfect to have around for a surprise guest. – Jennifer

Expand Collapse
Chef
Kevin's Notes: The English like "potting" things. Gardenias, orchids, eccentric uncles, and food such as potted shrimp, potted crab, and potted eels. These culinary pots are often served with high tea. They...
The English like "potting" things. Gardenias, orchids, eccentric uncles, and food such as potted shrimp, potted crab, and potted eels. These culinary pots are often served with high tea. They're a sort of English take on the French confit because the various ingredients are preserved (potted) in fat (butter). I've been making potted shrimp for years but decided to make potted mushrooms this past Thanksgiving.- Kevin

Expand Collapse

Makes About 1 cup

8 tablespoons (1 stick) unsalted butter, separated Ask a question about this ingredient

8 ounces button mushrooms, separated Ask a question about this ingredient

8 ounces baby portobella mushrooms, separated Ask a question about this ingredient

1/4 cup thinly sliced shallots, separated Ask a question about this ingredient

1/4 cup thinly sliced leeks (white part only), separated Ask a question about this ingredient

4 teaspoons fresh thyme leaves, separated Ask a question about this ingredient

Pinch salt Ask a question about this ingredient

Black pepper Ask a question about this ingredient

4 tablespoons dry sherry, separated Ask a question about this ingredient

1 tablespoon lemon juice Ask a question about this ingredient

Finely chop the button mushrooms, half the shallots, and half the leeks in a food processor. Scoop into a lint-free kitchen towel roll it up, and twist tightly over the sink to squeeze out as much liquid as possible.
Ask a question about this step
Heat a non-stick skillet over medium heat, then add 2 tablespoons butter. Swirl to melt and add chopped mushrooms, sprinkle with salt, and add a few grinds of black pepper. Stir to coat with butter. Increase heat to medium high. Cook until the mushrooms on the bottom begin to brown - about 2 minutes - stir and repeat three more times.
Ask a question about this step
Add 1/2 thyme and 2 tablespoons of sherry and cook until sherry evaporates. Scoop into a medium mixing bowl.
Ask a question about this step
Repeat steps 1 - 3 with shitake and add to first batch. Mix in lemon juice.
Ask a question about this step
Melt remaining butter and pour it into mushrooms. Stir with a fork to mix thoroughly. Taste and adjust seasonings.
Ask a question about this step
Refrigerate at least 4 hours to let flavors meld. Allow to warm for 1 to 2 hours before serving on crackers or slices of thin toast.
Ask a question about this step
This will keep three to four weeks refrigerated and can be frozen. Eat with thin slices of toast or crackers. (I prefer toasted Pepperidge Farm Very Thin White Bread, cut into squares.)
Ask a question about this step

4 Comments on Potted Mushrooms

nutcakes added about 1 year ago

I am confused about step 4 reference to shiitakes, since they aren't in the ingredient list, just portabella and not mention of those in the directions. Which do you use?