For country-style mushroom pates and for those who don’t have a food processor, chopping mushrooms finely will have to be done with a broad, sharp, sturdy knife if you want to make a pate.

The easiest way, and least overwhelming, is to slice and cube all mushrooms first. I cut each mushroom in half through the stem to the top. I cut the stems off at the base of the cap, then slice the cap into 4 slices, then slice into cubes.

Once you have all your cubes on the board, hold the knife at the tip and pump the handle up and down, cutting the cubes. Sweep the cubes into a pile repeatedly as you chop, till all mushroom pieces are very small and round about the same size. Although mushrooms will shrink up a lot when cooked, as they release their fluid, a big piece doesn’t turn into a tiny piece after cooked. If you want tiny, then start with a tiny piece.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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