1teaspoonminced fresh sageplus a few tiny leaves for garnish
1teaspoonminced fresh thyme
1teaspoonfreshly squeezed lemon juice
¼teaspoonfreshly ground black pepper
⅛teaspooncayenne pepper(less if you want it pretty mild)
To rehydrate the mushrooms, place them in a small bowl and pour a generous amount of warm tap water over the top. Wait 5 minutes, and then aggressively agitate them in the water. Carefully lift them out, discarding the water left behind. Now place the mushrooms in a new container, such as a quart-size heatproof pitcher or glass measuring cup, or a quart-size canning jar. Boil water and then pour at least 2 cups boiling water over the mushrooms. Place a small cup or plate on them to keep them submerged. Allow the mushrooms to completely soften, about 20 to 30 minutes or until softened. When the mushrooms are soft, lift them out of the soaking liquid, squeezing any liquid out of the mushrooms and back into the soaking vessel. Reserve 1 cup of the rehydration liquid.
In a medium skillet over medium-high heat, melt 1 tablespoon of the butter and add the onion and sea salt. Turn the heat down to medium and cook the onion, stirring occasionally, for 15 minutes, until the onion is very soft and lightly caramelized. Add the black trumpets and saute for 3 to 4 minutes. Remove 1 or 2 mushrooms to use as garnish; set them aside. Add the smoked salt, tomato paste, minced sage and thyme, lemon juice, soy sauce, black pepper, and cayenne to the ingredients in the pan and saute for 1 more minute. Deglaze the pan with the Marsala and then, 30 seconds later, add the reserved 1 cup strained mushroom soaking liquid. Reduce the mushroom mixture by half (you should be left with roughly ¾ cup). transfer the mixture to a blender and puree until very smooth. Season to taste with fine sea salt.
Fill a ½-to-¾-cup capacity ramekin or serving dish with the pâté. Use a spatula to smooth out the surface. Melt the remaining 2 tablespoons butter in a small saute pan, skimming the top with a spoon to scoop out the white milk solids. You can discard or spread the milk solids onto a piece of bread as a snack. Pour the clarified butter evenly over the top of the pâté. Refrigerate until chilled and the butter is set. Garnish with a scant sprinkle of smoked salt, the reserved pieces of mushroom, and some tiny sage leaves.
You can easily double the recipe and freeze one ramekin (just wrap it really well in plastic wrap and then foil); thaw it in the refrigerator overnight before serving. It is lovely served with fresh bread, crostini, brioche toast points, or any cracker of your choice. The pâté can also be used as a spread on a sandwich.Adapted from Shroom