Mushroom Pate
2 very large portobella mushroom caps
1/4 c. olive oil
1 large yellow onion
thyme
salt & pepper
1 c. cold chicken stock
1/2 envelope unflavored gelatin
Heat oil in a large pot over medium flame. Chop onions and saute for 10 minutes.
Dissolve gelatin in chicken stock. Chop mushrooms and stir in and saute for 10 minutes, seasoning along the way with salt, pepper, sherry and thyme.
Stir in stock and bring to a light boil to surely dissolve the gelatin. Transfer mix to a food processor or blender and pulse until uniform in texture.
Transfer to a square Tupperware and chill overnight.
steve@pulpkitchen.com