Porcini Mushroom Pate

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Dried porcini mushrooms		10g
Mushrooms		150g
Garlic		1 clove
Onion (medium)		1/2
Butter		1 tbsp
White wine		1 tbsp
Salt		2/3 tsp
Pepper		a little
Lemon juice		1 tsp
Double cream		1-1.5 tbsp
Finely chopped parsley		a little

Method

Prep

30min

Cook

30min

Rehydrate the porcini mushrooms in 100ml warm water for 30 minutes.

Finely slice the other mushrooms and finely chop the onion and garlic.

Put the butter and garlic in a frying pan on low heat. When you can smell the garlic, add the onions and mushrooms and fry on medium heat.

When the mushrooms are soft, add the porcini with its liquid.

Add the wine and season with salt & pepper. Reduce the liquid, simmering for 10-15 minutes.

Remove from the heat and add the lemon juice. Make smooth in a blender.

Add the cream and more salt & pepper to give a strong flavour then fill in a ramekin dish. Keep in the fridge for one hour.

Just before serving, sprinkle with chopped parsley. Serve with baguette slices.

Tips & Note

●It's not easy to find fresh porcini mushrooms, but you can easily get the dried ones.
●Don't wash the fresh mushrooms under running water otherwise they will hold too much liquid. Just clean with kitchen paper.
●If you prefer a firm pate, add butter instead of double cream.

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