• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Restaurants
    • England
      • London
      • Berkshire
      • Essex
      • Surrey
    • Ireland
    • Italy
    • Montenegro
    • Netherlands
    • Serbia
    • Spain
  • Travel
    • England
    • France
    • Italy
    • Netherlands
    • Norway
    • Portugal
    • Spain
  • Work With Me

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

15th February 2011 b) 30 - 60 mins

Mushroom & Black Garlic Pâté

Jump to Recipe·Print Recipe

Have you ever heard of black garlic? Neither have I before now.

As an avid cook, I’m always on the lookout for new ingredients and when I was offered a sample of black garlic I just couldn’t refuse. There were questions swimming around in my head that needed answering…

What does black garlic look like?

In bulb form, it doesn’t look much different except that the white outer layers have a slightly brown sheen. However, the cloves inside are the deepest brown you can ever imagine – almost black. The flesh feels squidgy and slightly oily.

What does black garlic taste like?

Ah, the taste test. Feeling a bit wimpy I dared a friend to taste a slice with me. Standing in the kitchen with a thin slice each I started counting down….three…two…what?! She already put it in her mouth! Brave girl.

The taste is difficult to describe. Definitely pungent. Definitely garlic. Sweet. Sour. Serious. A favourite line of mine:

“Liquorice gone wrong.”

How is it made?

I’m not going to even attempt to explain the process. This page does it very well!

Is black garlic healthy?

Yes! Black garlic is made with no additives. Of course, it contains all the health benefits of regular garlic but it also acts as a natural occurring antibiotic and anti-fungal qualities. Lastly, black garlic contains double the anti-oxidants regular garlic does.

Where can I buy some?

If you live in the UK, you can but it here and here’s the USA shop.

Where do I find more black garlic recipes?

Fear not, you would find a few ideas here, here, here and here…

As for my mushroom and black garlic pâté, I struggled to taste the key ingredient. Maybe more cloves would have done the trick. It still tasted darn good though!

If all else fails and you can’t get hold of black garlic you can use regular garlic in this recipe instead – just half the amount use because its flavour is much more powerful than its aged peer.

Download and/or print the recipe! Click HERE.

Print

Mushroom & Black Garlic Pâté


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4
Print Recipe
Pin Recipe

Ingredients

  • 40g (1½ oz) butter
  • 15ml (1 tbsp) oil
  • 1 onion, chopped
  • 4 black garlic cloves
  • 450g (1 lb) button or field mushrooms, washed and sliced
  • 15g (½ oz) dried porcini mushrooms, soaked for 30 minutes then drained
  • 15ml (1 tbsp) lemon juice
  • 45ml (3 tbsp) ricotta cheese
  • 45ml (3 tbsp) cream cheese

Instructions

  1. Heat the butter and oil in a large frying pan and fry the onions and garlic for 5-6 minutes until softened.
  2. Add the mushrooms and porcini, and cook over a medium heat for 10 minutes until most of the liquid has evaporated.
  3. Leave to cool.
  4. Coarsely blend the mushroom mixture with the lemon juice, ricotta and cream cheese in a food processor.
  5. Season, to taste, then spoon into a serving dish. Cover and refrigerate for 2 hours to firm.

Notes

  • Crostini goes beautifully with this pâté. Otherwise enjoy with your favourite crusty bread.
  • Drizzle some balsamic vinegar reduction over the pâté for extra sweetness.
  • If you can’t get hold of black garlic, you can easily use half the amount of standard garlic in the recipe instead.
  • Large flat mushrooms have more flavor than the smaller button mushrooms.
  • If you don’t like a strong mushroom flavour, omit the porcini mushrooms.

Nutrition

  • Serving Size: 1 serving
  • Calories: 254
  • Sugar: 1.8 g
  • Sodium: 562 mg
  • Fat: 20.1 g
  • Saturated Fat: 10.3 g
  • Carbohydrates: 13.7 g
  • Protein: 5 g
  • Cholesterol: 41 mg

Categories: b) 30 - 60 mins Tags: butter, cream cheese, garlic, lemons, mushrooms, oil, onions, porcini, ricotta

RECEIVE EVERY RECIPE, WIN EXCLUSIVE PRIZES + MORE

Subscribe to our newsletter to not miss out. We don't do spam.

Previous Post: « El Cantara
Next Post: Melinda Messenger’s Family Cookbook »

Reader Interactions

Comments

  1. Renil M. George says

    11th September 2017 at 11:16 pm

    I never imagined you could mix Black Garlic Pâté with Mushroom. Thanks for this innovative idea.

    ★★★★★

    Reply
  2. Alison says

    24th March 2011 at 11:09 am

    Wonderful to be introduced to a fascinating food product that we haven’t come across before thanks – we feel compelled to give it a try now!

    Reply
  3. Sarah, Maison Cupcake says

    26th February 2011 at 12:53 am

    These pictures look amazing. I really really need a new lens badly. And lights.

    Reply
  4. Marisa says

    17th February 2011 at 12:44 pm

    Want want want! I love the look of the shiny black bulbs.

    Reply
  5. mo hall says

    16th February 2011 at 8:30 am

    Hi
    I first discovered this a few years ago and thought it was fabulous, it makes a great conversation piece. I love the texture and taste, which is really good for veggie food.
    So thanks for reminding me that I still have some tucked away at the back of the cupboard and will now try the recipe.

    cheers

    Mo
    Vegi Table

    Reply

Leave a Reply Cancel reply

Your e-mail address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

RECEIVE EVERY RECIPE, WIN EXCLUSIVE PRIZES + MORE

Subscribe to our newsletter to not miss out. We don't do spam.

Hello! Nice to meet you!

I'm Michelle, former IT and chess nerd, now food photographer, blogger and mother. Favourite things include books, travel and learning. Find Out More…

vueliotop10badge2017

Footer

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Services

  • Restaurant Photography
  • Recipe Development
  • Food Photography

MORE

  • Contact
  • Copyright & Privacy Policy
Foodies100 Index of UK Food Blogs
Foodies100

Sitemap

  • Home
  • Recipes
  • Travel
  • Restaurants
  • Work With Me

Copyright© 2019 · Cookd Pro Theme by Shay Bocks

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok