Signature Dish of Harry and Samantha Demidavicius

Mushroom Pate (Samantha)

This has been on the menu at the Brasserie Monmarte in downtown Portland for over 15 years, and the owner, Abdel Omar, could not remember who originally created this dish. I got it off rfc and have remained quite faithful to the below version.

Samantha Demidavicius

makes 3 cups [but I generally halve it]

1 1/4 pounds of Crimini mushrooms, chopped
1/2 cup of diced onions
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup [1 stick] unsalted butter
2 3-ounce packages cream cheese
1/4 cup canned diced chilies. [YMMV]

Place the first five items into a food processor and pulse it to finely mince the mushrooms.

Heat up the butter in a large heavy skillet; transfer the mushroom mixture into it and saute on low heat until all the liquid exuding from the mushrooms has evaporated [about 15-20 minutes]

Combine with the cream cheese and green chilies. Blend well. Place in a decorative bowl and refrigerate until well chilled, preferably over night. Serve with French Bread or baguette.

I try not to overpower the mushroom taste with too much chilies; but have found that the above ratios seem pretty good.

The version that served at the Cookin was a little different from the above because I did everything by hand without the use of a processor. It chilled for only a couple of hours.

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