Porcini Mushroom Pate

Spread on toast or enjoy with some wholemeal bread or a baguette.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 30 min Cook: 30 min

Ingredients

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

1
Rehydrate the porcini mushrooms in 100ml warm water for 30 minutes.
2
Finely slice the other mushrooms and finely chop the onion and garlic.
3
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.
4
When the mushrooms are soft, add the porcini with its liquid.
5
Add the wine and season with salt & pepper. Reduce the liquid, simmering for 10-15 minutes.
6
Remove from the heat and add the lemon juice. Make smooth in a blender.
7
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.
8
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.

Porcini Mushroom Pate

Spread on toast or enjoy with some wholemeal bread or a baguette.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 30 min

Cook: 30 min

Ingredients

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

Porcini Mushroom Pate

Recipe ID :478 Posted on 05 MAY 2015

Serves 4

Prep 30min
Cook 30min
views 9,825
printed 171

saved 3

Spread on toast or enjoy with some wholemeal bread or a baguette.

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Ingredients

Print Ingredients Email Ingredients
10g
150g
1 clove
1/2
1 tbsp
1 tbsp
2/3 tsp
a little
1 tsp
1-1.5 tbsp
a little

Method

Prep
30min
Cook
30min
1
Rehydrate the porcini mushrooms in 100ml warm water for 30 minutes.
2
Finely slice the other mushrooms and finely chop the onion and garlic.
3
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.
4
When the mushrooms are soft, add the porcini with its liquid.
5
Add the wine and season with salt & pepper. Reduce the liquid, simmering for 10-15 minutes.
6
Remove from the heat and add the lemon juice. Make smooth in a blender.
7
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.
8
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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