Mushroom and Thyme Pâté (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons butter
02 -
1 onion, finely chopped
03 -
300 grams button mushrooms, finely chopped
04 -
2 cloves garlic, crushed
05 -
1 tablespoon chopped thyme leaves
06 -
¼ teaspoon grated nutmeg
07 -
½ cup Marsala
08 -
2 teaspoons lemon juice
09 -
sea salt and freshly ground pepper
10 -
100 grams cream cheese at room temperature
→ For Garnish
11 -
melted butter
12 -
slices of cooked mushroom
13 -
sprigs of thyme
14 -
toasted baguette for serving
# Instructions:
01 -
Heat the butter in a large sauté pan and add the onion with a good pinch of salt. Cover and cook until the onion is very tender, stirring occasionally.
02 -
Increase the heat to high, add the mushrooms and cook for about 8 minutes until golden and tender and most of the liquid that the mushrooms have released has evaporated.
03 -
Add the garlic, thyme and nutmeg and cook for 30 seconds then add the Marsala, letting it bubble up and cook until the mushrooms are glossy and most of the Marsala has been cooked off. Stir in the lemon juice and season well with salt and pepper.
04 -
Tip the mushrooms into a food processor and add the cream cheese. Process until smooth and scrape down the side of the bowl if necessary. The pâté will be very soft at this stage.
05 -
Spoon into ramekins or small jars, packing it in well and smooth the top.
06 -
The pâté can be left plain or topped with a thin layer of melted butter, a slice of cooked mushroom and a sprig of thyme. Cool then cover and refrigerate. Pâté will keep for 5 days.
# Notes:
01 -
Makes approximately 1¼ cups of pâté
02 -
Can be prepared up to 5 days in advance when refrigerated properly