MUSHROOM PATE BOARD
Cook once, enjoy thrice with this unbelievable mushroom pate that will convert even the biggest mushroom doubters.
INGREDIENTS
Serves 8
Mushroom Pate Board
• 1/2 Mushroom Pate recipe (sauce below)
• 20g Goose fat/Tallow or Garlic-infused Coconut Oil for a veggie version
• 100g Ritz Original Crackers
• 150g Cornichons
• 10g Chives
• Pepper
Pate
• 350g Mixed Mushrooms
• 1 tsp Olive Oil
• 4 Cloves Garlic
• 1/2 Small Onion
• 3 Sprigs Thyme, picked
• 20g Dried Porcini Mushrooms
• 1 tsp Onion Powder
• 1/2 tsp Garlic Granules
• 50g Cream Cheese
• 45g Butter
• 2 Tbsp Extra Virgin Cooking Oil
• Salt
• Freshly cracked pepper (lots!)
STEPS FOR THE PATE BOARD
1
Prepare the mushroom pate recipe (steps below). You will only need half the amount for this recipe, but save the other half to try with a different one.
2
Spoon the mushroom pate into a small serving bowl and flatten the top with the back of a teaspoon. Melt the goose fat in the microwave or over the hob. Pour the melted fat over the mushroom pate, making it as even as possible, and top with a few cracks of black pepper.
3
Place the pate bowl in the fridge for about an hour or until the fat has solidified. Serve alongside some crackers, cornichons, and chopped chives.
STEPS FOR THE PATE
1
In a food processor, pulse the mushrooms into small pieces.
2
Preheat a large pan over medium heat. Once hot, add 1 teaspoon of regular olive oil, followed by the chopped mushrooms, salt, pepper, and picked thyme. Cook for 15 minutes, stirring occasionally to allow most of the water to cook out.
3
In the meantime, pulse the onion and garlic into small pieces and rehydrate the dried porcini. Once the mushroom water has cooked out, add the onion-garlic mix, onion powder, and garlic granules and continue to cook for 7-10min.
4
Transfer to a blender with the drained porcini, cream cheese, butter, and extra virgin olive oil and blend well until super smooth. Taste for seasoning and adjust.
