mushroom_pate
Mushroom Pate
- 1 tablespoon olive oil
- 17.5 oz (500 g) Crimini mushrooms, sliced
- 2 shallots finely chopped
- 1 clove garlic
- 1 sprig thyme
- 1 heaped tablespoon ricotta
- 2 tablespoon Parmesan freshly grated
- salt and pepper to season
Instructions
- Heat 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots.
- Saute until soft and translucent.
- Add the chopped mushrooms and cook down until reduced in size and softened.
- Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes.
- Set aside and let cool for 5 minutes.
- Add the cooled mushroom mixture to a food processor with Parmesan and ricotta.
- Process until smooth and pate like.
mushroom_pate.txt · Last modified: (external edit)