VEGETARIAN

Mushroom Pâté

⏳ Time

1 hour + 2 days

🥕 Ingredients

🍽️ Servings

Description

For mushroom pâté, you can use both button mushrooms and wild mushrooms that you have foraged yourself. In the latter case, it's important to remember that some mushrooms need to be boiled beforehand. The recipe requires some time: to allow the pâté to develop its flavor, it should be left in the refrigerator for a day or two. Our recipe uses milk, cream, and butter, but if you substitute the butter with vegetable oils and the milk with coconut milk, then the mushroom pâté can be enjoyed by vegetarians.

Ingredients

Champignons - 2½ kg
Onion - 7.1 oz
10% cream - 5 fl oz
Butter - 10.6 oz
Milk - 10 fl oz
Garlic - 3.5 oz
Apple Wine - 10 fl oz
Vegetable Oil - 3 fl oz
White bread - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste
Nutmeg - to taste

Step by Step guide

Step 1

Roughly chop the mushrooms and finely chop the onion.

Step 2

Heat vegetable oil in a skillet and sauté everything until partially cooked. Add salt, pepper, nutmeg, and garlic.

Step 3

Pour white wine into the mushrooms and let it evaporate over the heat.

Step 4

Pour the cream into the skillet and stir until it is absorbed by the mushrooms.

Step 5

Remove the crusts from the white bread, then soak the crumb in milk and squeeze out the excess.

Step 6

Transfer the mushrooms and bread crumbs to a bowl, take a blender, and blend until smooth. If desired, strain through a fine sieve to achieve a creamy consistency.

Step 7

Keep the butter at room temperature until it becomes soft. Then, beat it with a mixer until fluffy, add it to the mixture of mushrooms and bread, and stir until well combined.

Step 8

Transfer the future pâté to a mold lined with parchment paper, press it down, and place it in an oven preheated to 302°F for fifteen to twenty minutes.