Best-Ever Mushroom Pate
Best-Ever Mushroom Pate

Ingredients

Method

  • 25g dried porcini mushrooms
  • 60g cashews
  • 1 tsp olive oil
  • 2 sliced shallots
  • 125g shiitake mushrooms, sliced
  • 4 chopped garlic cloves
  • 3 sprigs of thyme, leaves picked
  • 2 sprigs of rosemary, leaves picked
  • 1 tsp mustard
  • 60g pitted green olives
  • Small handful of fresh parsley
  • Salt and pepper
  • Place the dried mushrooms in a bowl and cover with boiled water. In a separate bowl, do the same with the cashews. Meanwhile, fry the shallots in olive oil for about 8 minutes, then add the drained porcini (save the stock) to the pan, along with the shiitake mushrooms, and fry for 4 minutes. Add 4 tbsp of the mushroom stock, and fry for 4 minutes more.
  • Add the garlic, rosemary and thyme to the frying pan, and fry for 5 minutes. Drain the nuts and pop them in a food processor, along with the cooked mushroom mix, the mustard, olives, parsley, and some seasoning. Blend until smooth and transfer to a serving dish. Garnish with more olive slices and some parsley, and serve with crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Cantine Settesoli Azalea Nero d'Avola 2020 from Sicily, Italy.

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