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1 Sauce, 3 Ways.
Cook once, enjoy thrice with this unbelievable mushroom pate that will convert even the biggest mushroom doubters.
Key Ingredients for the Sauce.
8 PortionsMakes
15 MinutesPrep Time
25 MinutesCook Time
IngredientsInstructions
350g Mixed Mushrooms1tsp Olive Oil4 Cloves Garlic1/2 Small Onion3 Sprigs Thyme, picked20g Dried Porcini Mushrooms1tsp Onion Powder
1/2tsp Garlic Granules50g Cream Cheese45g Butter2tbsp Extra Virgin Cooking OilSaltFreshly cracked pepper (lots!)
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 7-10mins.
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.
