Mushroom Pâté with Cream
Appetizers • Syrian
Description
Mushroom pâté with cream
Ingredients
- Champignons 2½ kg
- Onion 5 oz
- 33% Cream 5 fl oz
- Butter 10 oz
- Milk 10 fl oz
- Garlic 5 oz
- White bread 5 oz
- Apple Wine 10 fl oz
- Salt to taste
- Vegetable Oil 5 fl oz
- Ground Black Pepper to taste
- Nutmeg to taste
Step-by-Step Guide
Step 1
Coarsely chop the mushrooms and finely chop the onion. Heat vegetable oil in a skillet and sauté everything until partially cooked. Then add salt, pepper, nutmeg, and garlic.
Step 2
Pour white wine into the mushrooms and let it evaporate over the heat.
Step 3
Pour the cream into the skillet and stir until it is absorbed by the mushrooms.
Step 4
Remove the crusts from the white bread, then soak the crumb in milk and squeeze out the excess. Place the mushrooms and the soaked bread crumb into a bowl, grab a blender, and blend the mixture until smooth. Then, pass it through a fine sieve.
Step 5
Let the butter sit at room temperature until it becomes soft. Then, beat it with a mixer until pale, add it to the mixture of mushrooms and bread, and stir until well combined.
Step 6
Transfer the future pâté to a mold lined with parchment paper, press it down, and bake in an oven preheated to 300°F for fifteen to twenty minutes.
Step 7
Remove the pâté from the oven, let it cool, and refrigerate for a day, or preferably, two.
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