MUSHROOM AND THYME PÂTÉ

30 min

4 servings

QI want to share with you a video from the archive that went viral last year. This is the perfect mushroom pate, and you should definitely save this recipe because it's absolutely worth it!
This was a real hit with everyone when I was recipe testing and makes a nice change to the usual chicken liver pâté

Servings: 4

Ingredients

2 tbsp (30 g) butter
1 tbsp (15 ml) olive oil
1 onion, finely chopped
3.4 fl oz (100 ml) Marsala or white wine
14 oz (400 g) button mushrooms, finely chopped
2 garlic cloves, crushed
1 tbsp (3 g) fresh thyme leaves, chopped
¼ tsp grated nutmeg
1 tbsp (15 g) black truffle sauce
2 tsp (10 ml) lemon juice
Sea salt and freshly ground pepper, to taste
3.5 oz (100 g) cream cheese, room temperature

Cooking Instructions

Cook Onion and Mushrooms: Melt butter with olive oil in a large sauté pan over medium heat. Add onion with a pinch of salt, cover, and cook until soft, about 5 minutes, stirring occasionally. Increase heat to high, add mushrooms, and cook for 8 minutes until golden and liquid has evaporated.

Add Flavors: Stir in garlic, thyme, and nutmeg; cook for 30 seconds. Add Marsala (or white wine), cooking until mostly evaporated and mushrooms are glossy. Stir in lemon juice, truffle sauce, salt, and pepper.

Blend: Transfer mixture to a food processor with cream cheese. Process until smooth, scraping down sides as needed.

Chill: Spoon into ramekins or jars, smooth the top, and refrigerate for at least 2 hours. Optionally, top with melted butter, a mushroom slice, and a thyme sprig before chilling.

Storage: Keeps in the fridge for up to 5 days.
Serving Suggestion: Serve with crusty bread or crackers.

Chef's Note

Enjoy!