Description
This rich and earthy mushroom pâté is perfect with crackers or toast. It also freezes well for adding to soups and sauces.
Ingredients
Units
Scale
- 1 lbs (454 g) button mudshrooms (champignons)
- 2 tbsp butter or ghee
- 2 sprigs thyme
- 2 tsp ground black pepper
- 2-3 tsp sea salt
- 1/2 orange zest and juice
- 1/4 cups (60 ml) port
- 1 oz (20 g) butter or ghee
Instructions
- Brush off any dirt from mushrooms and slice them finely.
- Heat 1 tablespoon of butter in a large saucepan over medium heat. Add mushrooms, thyme, pepper, and salt. Cook, stirring, until the mushrooms have browned and wilted.
- Add orange juice, zest, and port. Cook for one minute, stirring, to reduce the liquids. Add extra salt if desired. Remove from heat.
- Using a stick blender, blend the mushrooms until smooth (or leave slightly coarse if preferred). Divide the pâté between 2 ramekins, or spread 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.
Notes
- For a smoother pâté, strain the cooked mushrooms before blending to remove any excess liquid.
- To enhance the umami flavor, use a mix of cremini and shiitake mushrooms.
- Freeze the pâté in ice cube trays for portion control and easy addition to soups or sauces.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
- Cholesterol: 30