English Mushroom Pâté
Appetizers • British
Description
If fresh herbs are not available, you can use dried ones. In this case, reduce the amount of seasoning by half. Serve the pâté slightly warmed on toasted slices of bread or garlic croutons. The pâté can be stored in the refrigerator for no more than a week.
Ingredients
- Onion 1 head
- Garlic 2 cloves
- Butter 2 tablespoons
- Vegetable Oil 2 tablespoons
- Salt ½ teaspoon
- Ground Black Pepper a pinch
- Pickled Chanterelles 20 oz
- Semi-soft cream cheese 10 oz
- Thyme 2 tablespoons
- Fresh Rose Hips 2 tablespoons
- Dry White Wine 0 fl oz
Step-by-Step Guide
Step 1
Peel and finely chop the onion.
Step 2
Slice the garlic into thin pieces.
Step 3
Wash the mushrooms and cut them into small slices.
Step 4
Heat a skillet, add vegetable oil, and sauté the onion and garlic until the onion is translucent.
Step 5
Add the mushrooms and cook over medium heat for about ten minutes.
Step 6
Pour in 50 ml of wine and cook until the liquid has completely evaporated.
Step 7
Remove the skillet from heat and let the mushrooms cool slightly.
Step 8
Transfer the mixture to a blender.
Step 9
Add salt, black pepper, and cream cheese (make sure to take it out of the refrigerator beforehand; each ingredient should be at room temperature before blending).
Step 10
Blend until a thick, homogeneous mass is formed.
Step 11
Add the finely chopped herbs (or dried herbs).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!