1 oz dried mushrooms of your choice (I used shitake)
1½ lb fresh mushrooms of your choice (I used crimini, white, and oyster)
3 shallots, minced
2 cloves garlic, minced
4 stalks of green onion or scallions, minced, plus more for garnish
1 teaspoon mushroom base, or 1 cup mushroom or chicken stock
4 tablespoons olive oil to sauté
3 tablespoons butter
salt and pepper to taste
Instructions
Dissolve mushroom base in 1 cup of boiling water, or if using mushroom or chicken stock, boil the stock. Soak the dried mushrooms in this hot liquid until totally softened, 20-30 minutes.
Add 1 tablespoon of olive oil to a large sauté pan and sauté minced shallots and garlic until browned, 5 minutes. Remove them from the pan and put in a large mixing bowl.
Chop mushrooms roughly. Using the same pan, sauté the mushrooms in 3 batches, adding 1 tablespoon of olive oil and 1 tablespoon of butter to the pan each time. Sauté each batch of mushrooms until they are browned and softened, about 5 minutes - I do it in batches as to not overcrowd the mushrooms in the pan so that they will caramelize properly. Add the cooked mushrooms to bowl with the garlic-shallot mixture as you go, until all your fresh mushrooms are browned.
Remove the rehydrated dried mushrooms from liquid and chop them finely. Strain the liquid through a paper towel to remove any grit or dirt, and add it back to the chopped mushrooms.
Add all ingredients - sautéd garlic, shallots, all mushrooms and soaking liquid, and minced green onion - back into the large sauté pan. Cook over medium heat until all the liquid has reduced into a thick sauce. Remove from heat and allow it to cool completely.
Add the sautéed mushroom mixture to food processor (you may have to do this in batches depending on the size of your food processor) and process until you reach a smooth, pâté-like consistency.
Garnish with fresh minced green onion, and use to spread on your favorite sandwich, or as a dip!
Recipe by The Two Bananas at https://thetwobananas.com/porcini-and-wild-mushroom-pate/