Chicken and Mushroom Pâté Recipe

Chicken and mushroom pâté is a true culinary delight. Tasty and easy to prepare, this delicious dish will melt your taste buds. Don't hesitate to serve it at family events. To start, we will discover the recipe for this Canadian culinary specialty.

History

The pâté was created several centuries ago. It was first prepared in Roman times.

At the time, people gave each other the food as a gift. It was then called “pâtisserie”, and was extremely popular.

Pâté was omnipresent on the tables. The dish was so popular that one could not imagine celebrating an event without it.

The recipes were already very numerous. Depending on the cook and the meat used, the taste and texture changed. Which made the dish even more attractive.

Over the years, the recipe has evolved a lot. From a luxury dish to a slightly less special dish, the pâté has still managed to endure and cross borders to become known internationally.

Today, it is found on every continent. It is served in restaurants and can be cooked at home for family events.

Ingredients and preparation

Chicken and mushroom pâté is prepared with:

Preparation time: 15 minutes;

Cooking time: 45 minutes;

Number of servings: for six people.

Ingredients

• Oil (2 tablespoons);
• Boneless skinless chicken breasts (6 pieces);
• Poultry spices (one teaspoon);
• Sliced and peeled carrots (2 cups);
• Sliced and halved celery stalks lengthwise (3 pieces);
• Leeks (3 pieces);
• Sliced cremini mushrooms (one cup);
• Butter (3 tablespoons);
• Flour (3 tablespoons);
• From the mustard Dijon (2 tablespoons);
• Of white wine (half a cup);
• Low-sodium chicken broth (two cups);
• From the (a cup);
• Pepper;
• Salt;
• A beaten egg;
• Thawed puff pastry.

Preparation

Here are the steps to follow to prepare the chicken and mushroom pâté.

To start, preheat the oven to 175 °C. Then, take a frying pan, and heat a tablespoon of oil in it. Once the oil is hot, add the chicken and the poultry spices. Let it cook while stirring. Then, place in a bowl.

In the same pan, heat another tablespoon of oil. Then add the celery, carrots, mushrooms, and leeks. Then, sauté until the vegetables are slightly cooked. Then remove the ingredients, and set them aside.

Take a saucepan, and melt the butter over medium-low heat. Then, mix the flour into the butter using a whisk. Then, add the Dijon mustard.

Once the mustard is added, mix well to incorporate the butter and flour. Then add the chicken broth, cream and white wine. Then, add salt and pepper, gradually reducing the heat.

When you see that the mixture has thickened, remove from the heat. Also, you can add chicken broth if the sauce seems too thick.

Then take a casserole dish of about 2.8 l. Place the chicken and vegetables in it. Then add the sauce. Make sure to mix everything well.

Once this is done, place the puff pastry on top of the mixture, taking care to cover the edges of the casserole dish. Then, using a knife, make small cuts of about 2.5 cm in the dough. Brush it with the beaten egg. Then, proceed to cooking.

Your chicken and mushroom pâté should bake for about 30 minutes. Once cooked, serve with a garden salad and potatoes.

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