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Porcini mushroom pate
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savory wild mushroom toast bites, perfect for entertaining.
Ingredients:
  • 15g dried porcini mushrooms*
  • 125ml (1/2 cup) port
  • 20ml (1 tbsp) olive oil
  • 20.00 gm unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g mixed mushrooms (such as Swiss brown, button and oyster), sliced
  • 20.00 ml chopped fresh thyme
  • 20ml (1 tbsp) lemon juice
  • 50g cream cheese
  • 40.00 ml chopped flat-leaf parsley
  • 5g gelatine powder
  • Toasted Turkish bread, to serve
Instructions:
  • In a saucepan, combine porcini mushrooms, port, and one cup of water. Boil, then simmer on low for five minutes. Remove mushrooms and set aside. Boil the liquid until reduced to 2/3 cup. Finely chop the porcini mushrooms.
  • In a large frying pan, heat olive oil and butter. Cook onion over medium heat for 2-3 minutes until soft. Stir in garlic, porcini, mixed mushrooms, and thyme; cook for another 2-3 minutes. Pour in 1/2 cup of port liquid and lemon juice. Season with salt and pepper. Cook until liquid is absorbed, then let it cool.
  • After cooling, combine the mushroom mixture, cream cheese, and parsley in a food processor. Pulse until slightly chunky for a creamy texture. Transfer the pate to a serving dish and chill in the refrigerator for 30 minutes before serving.
  • After chilling the pate, soften the gelatine leaf in a small bowl of cold water. Warm the reserved port liquid. Squeeze excess water from the gelatine, add it to the port, and stir over low heat until completely dissolved.
  • Let the pate cool before elegantly drizzling the port jelly over it. Enjoy on Turkish bread or crackers.

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