Porcini Pate
Porcini Pate



  • 15g dried porcini
  • 125ml port
  • 20ml olive oil
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 crushed garlic cloves
  • 300g mixed wild mushrooms, sliced
  • 1 tbsp chopped thyme
  • 20ml lemon juice
  • 50g cream cheese
  • 2 tbsp parsley, chopped
  • 1 sheet leaf gelatine
  • Bread, to serve
  • Place the porcini, port and a cup of water in a saucepan, and simmer for 5 mins. Remove the mushrooms and set aside, then boil the liquid again to reduce to ⅔ of a cup. Finely chop the porcini.
  • Meanwhile, melt the olive oil and butter in a pan and fry the onion for 3 mins. Add the garlic, chopped porcini and mixed mushrooms and thyme, and cook for 4 mins. Add half the port reduction, lemon juice and some seasoning, and cook until the liquid has absorbed. Leave to cool.
  • Place the cooled mushroom mixture in a food processor with the parsley and cream cheese. Process until almost smooth, then place in a serving dish and refrigerate for 30 mins. Once chilled, place the gelatine in a bowl of cold water to soften. Heat the reserved port liquid until warm, squeeze the excess liquid from the gelatine and add to the port, and stir until dissolved. Allow to cool, then carefully pour the jelly over the pate. Serve with warm bread or crackers.
25 mins
6 serving

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