Foodie Adventure weeks fly by and leave many memories starting with the special places called home for those seven days. This time in the Loire Valley it was Chateau des Grotteaux in the countryside not too far from Blois.
Of course, the highlight of the week was the time spent in the kitchen preparing the incredible dinners Chef Michael planned for us. Already, a couple of recipes have appeared here, but I can’t resist sharing another which just happened to be the hubby’s favorite.
Country Style Mushroom Pâté
2 T unsalted butter
1 1/2 c chopped yellow onion
2 c diced white bread, crusts removed
3/4 c heavy cream
3 T port wine
2 T unsalted butter
4 cloves minced garlic
2 lbs mixed mushrooms
2 t pâté spice (5 ground bay leaves, 1 T each ground cloves, white pepper, black pepper, sweet paprika. 2 t each ground nutmeg and ginger, 1 t each dried thyme, ground coriander and basil. Mix all together.)
2 lbs ground pork butt
1/4 c chopped flat leaf parsley
1/8 t ground white pepper
1/2 t kosher salt
Melt butter in large sauté pan. Sauté onions and cook, stirring frequently, until onions start to brown. Remove to large mixing bowl and add bread, cream, port and eggs. Mix to combine.
In sauté pan, add remaining 2 T butter and garlic. Cook for 1 minute. Add diced mushrooms and cook for 3 minutes. Sprinkle with pâté spice and set aside to cool.
Add pork and mushrooms to onion mixture. Mix well.
Butter a 5 c loaf pan, fill with pate mixture and smooth the top. Bake in water bath for one hour. Cool for 5 minutes. Invert the pan over a bowl to drain juices. Release the pâté to serving dish and serve with mustard sauce.
Whole Grain Mustard Sauce
1 large egg yolk
1 t lemon juice
2 t white wine vinegar
3/4 c canola oil
1/4 c whole grain mustard
1 t brown sugar
2 t chopped chives
Whisk egg yolk for 1 minute. Add lemon juice, vinegar and 1 t mustard and whisk for another minute. Add oil in slow stream and whisk vigorously until oil is incorporated. Whisk in remaining mustard, brown sugar and chives.
This recipe makes quite a large batch, so it is you can either cut it in half or make the whole batch and have some left for anther time, that is if there’s any left!
Oh, The Places I’ve Been