Chanterelle Pate

1. 1

   1. Melt on-third of the butter with oil in large saute pan. Add the mushrooms and saute for about 5 minutes. Season with saute & pepper.

2. 2

   2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely.

3. 3

   3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste.

4. 4

   4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread

* Per serving · 4 servings · Values may vary.

No additional tips available.