Pecan Mushroom Paté Recipes

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PORCINI MUSHROOM PATE



Porcini Mushroom Pate image

Make and share this Porcini Mushroom Pate recipe from Food.com.

Provided by kodi_inoz

Categories     Vegetable

Time 1h40m

Yield 1 1/2 cups

Number Of Ingredients 12

15 g dried funghi porcini
125 ml port wine
20 ml olive oil
1 tablespoon unsalted butter
1 small onion, chopped finely
2 garlic cloves, crushed
300 g mushrooms
1 tablespoon fresh thyme
20 ml lemon juice
50 g cream cheese
2 tablespoons parsley, chopped
1 sheet gelatin

Steps:

  • Place porcini, port and 1 cup water in saucepan. Bring to boil, then simmer for 5 minutes.
  • Remove mushrooms and set them aside. Bring liquid to the boil again and boil again for a further five minutes or until reduced to 2/3 cup of liquid.
  • Meanwhile finely chop the porcini mushrooms.
  • Heat oil and butter in large fry pan. Add onion and fry over med heat 2-3 mintues. Add the garlic, reserved porcini and mixed mushrooms and thyme and cook for 2-3 minutes. Add ½ cup of the port liquid and the lemon juice and season well. Continue cooking until all the liquid has been absorbed, then set aside to cool. Once cool process til almost smooth. Place in serving dish and refrigerate for ½ hour.
  • Once the pate has chilled, place the gelatine in small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze excess water out of gelatine and add to the port. Stir over low heat until the gelatine is completely dissolved.
  • Allow to cool before carefully pouring the port jelly over the pate.

Nutrition Facts : Calories 482.9, Fat 31.4, SaturatedFat 13.9, Cholesterol 57, Sodium 119.6, Carbohydrate 25, Fiber 2.6, Sugar 11.3, Protein 8.1

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