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I've been seeing rillettes on a lot of menus lately - perhaps I'm noticing because I'm taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it's packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.
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Beautiful portobellos and shiitakes, but feel free to use whatever is in season or available.
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Cooking the mushrooms and onion low and slow is the key to soft, spreadable rillettes.
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Mushroom Onion Rillettes

November 3, 2013

30 min or less active, appetizer, condiment, fall, gluten-free, misc, spring, summer, vegan, winter

I've been seeing rillettes on a lot of menus lately - perhaps I'm noticing because I'm taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it's packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.

Information

Servings: 16; 2 Tbsp servings
Time: Less than 30 minutes active; About 4 hours total plus overnight refrigeration
Price: About $11.80 total; 75 cents per serving
Nutrition (per 2 Tbsp serving):
Calories: 114.8
Protein: 1.3g
Fat: 10.4g
Saturated fat: 1.9g
Carbohydrates: 5.4g
Fiber: 1.2g
Sodium: 331.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 8 Tbsp EVOO, divided
  • 1 1/4 lb onions (about 3), chopped
  • 6 garlic cloves, minced
  • 1 1/4 lb mushrooms, chopped
  • 2 tsp dried thyme
  • 2 tsp SnP, each
  • 6 Tbsp butter (I used Earth Balance making the recipe vegan)

Preparation

  1. In a large skillet heat 2 Tbsp EVOO over medium heat. Add onions and garlic and sauté 10 minutes until translucent and soft. Add mushrooms and cook down until most of the water has evaporated, about 15 minutes.
  2. Add thyme and SnP. Reduce heat to medium-low and cook for 3 hours until the mixture is significantly reduced, dark and the mushrooms are very soft. Remove from heat and let cool to room temperature.
  3. Divide the mushroom mixture into four parts, then pack into four jars or other air-tight containers with either 3 Tbsp butter or 3 Tbsp EVOO. Refrigerate overnight so the fat sets. Serve with bread and pickles for a traditionally French starter.

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