Wild mushrooms spread on toast will go down a treat as party finger food.
The ingredient of Porcini mushroom pate
- 15g dried porcini mushrooms*
- 125ml (1/2 cup) port
- 20ml (1 tablespoon) olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 300g mixed mushrooms (such as Swiss brown, button and oyster), sliced
- 1 tablespoon chopped fresh thyme
- 20ml (1 tablespoon) lemon juice
- 50g cream cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 sheet (5g) leaf gelatine (see note)
- Toasted Turkish bread, to serve
The instruction how to make Porcini mushroom pate
- Place porcini mushrooms, port and one cup of water in a saucepan. Bring to the boil, then reduce heat to low and simmer for five minutes. Remove mushrooms and set them aside. Bring liquid to the boil again and boil for a further five minutes or until reduced to 2/3 cup of liquid. Meanwhile, finely chop porcini mushrooms.
- Heat the olive oil and butter in a large frying pan. Add the onion and fry over medium heat for 2-3 minutes or until soft. Add the garlic, reserved porcini and mixed mushrooms and the thyme and cook for a further 2-3 minutes. Add 1/2 cup of the port liquid (reserve remaining liquid) and the lemon juice and season well with salt and pepper. Continue cooking until all the liquid has been absorbed, then set aside to cool.
- Once cool, place the mushroom mixture in a food processor with the cream cheese and parsley. Process until almost smooth but with a little texture. Place the pate in a serving dish and refrigerate for 1/2 hour to chill.
- Once the pate has chilled, place the gelatine leaf in a small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze the excess water from the gelatine and add to the port, then stir over low heat until the gelatine has completely dissolved.
- Allow to cool before carefully pouring the port jelly over the pate. Serve on Turkish bread or crackers.
Nutritions of Porcini mushroom patecalories: