This mushroom Pâté can be served alongside your favourite crackers or toasted bread, but it’s also great for freezing as a paste and adding to soups, stews and sauces.
By Martyna Candrick
Easy Mushroom Pâté
- Total Time: 20 mins
- Yield: 2-4 1x
Description
This mushroom Pâté can be served alongside your favourite crackers or toasted bread, but it’s also great for freezing as a paste and adding to soups, stews and sauces.
Ingredients
Scale
- 500g button mudshrooms (champignons)
- 2 tbsp butter or ghee
- 2 sprigs thyme
- 2 tsp ground black pepper
- 2–3 tsp sea salt, plus extra to taste
- zest and juice of ½ orange
- ¼ cup port
- 20g butter or ghee
Instructions
- Brush off any dirt from mushrooms and slice them finely.
- Heat 1 tablespoon butter in a large saucepan over medium heat and add mushrooms, thyme, pepper and salt. Cook stirring until the mushroom have browned and wilted.
- Add orange juice, zest and port and cook for a further minute or so, stirring, for the liquids to cook down. Add extra salt if desired. Remove from heat.
- Using a stick blender, blend mushrooms until smooth (or leave it lightly coarse if you prefer). Divide pâté between 2 ramekins – or spread one serve into an ice cube tray if using for sauces, and allow to cool.
- Melt butter or ghee and pour over the top of the pâté. Allow to set before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side
