Porcini Mushroom Pate

Name: Porcini Mushroom Pate
Ingredients: 15 g dried porcini; 2 onions, chopped; 10 ml (2 teaspoons) garlic; 45 ml (3 tablespoons) butter; 400 g black mushrooms, whipped clean and chopped; 1,25 ml (1/4 teaspoon) nutmeg; 5 ml (1 teaspoon) balsamic vinegar; 15 ml (1 tablespoon) sherry; salt and black pepper to taste; 15 ml (1 tablespoon) parsley, finely chopped

This is a light mushroom pate, flavoured with dried porcini and fresh mushrooms. Serve pate with hot olive bread, ciabatta, French bread or toast.

Published 5 January 2023

Method

Rinse porcini under running water to wash away the grit. Place in a bowl, cover with boiling water and leave to soak for 20 minutes. Drain and chop finely.
Sauté onion and garlic in butter until soft and transparent.
Add fresh mushroom and porcini to the onion and garlic, increase the heat a little and cook, stirring occasionally until the mushrooms are tender and reduced to a thick pulp. Leave to cool slightly.
Add nutmeg, balsamic vinegar and sherry. Season to taste with salt and black pepper.
Process the mushrooms briefly in a food processor. The pate should retain a coarse texture. Stir in the chopped parsley. Turn into a serving dish or individual ramekins and garnish with parsley sprigs.