Porcini Mushroom Pate Recipe

Name: Porcini Mushroom Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g dried funghi porcini; 125 ml port wine; 20 ml olive oil; 1 tablespoon unsalted butter; 1 small onion, chopped finely; 2 garlic cloves, crushed; 300 g mushrooms; 1 tablespoon fresh thyme; 20 ml lemon juice; 50 g cream cheese; 2 tablespoons parsley, chopped; 1 sheet gelatin

Servings: persons

15 g dried funghi porcini
125 ml port wine
20 ml olive oil
1 tablespoon unsalted butter
1 small onion, chopped finely
2 garlic cloves, crushed
300 g mushrooms
1 tablespoon fresh thyme
20 ml lemon juice
50 g cream cheese
2 tablespoons parsley, chopped
1 sheet gelatin

1
Place porcini, port and 1 cup water in saucepan. Bring to boil, then simmer for 5 minutes.
2
Remove mushrooms and set them aside. Bring liquid to the boil again and boil again for a further five minutes or until reduced to 2/3 cup of liquid.
3
Meanwhile finely chop the porcini mushrooms.
4
Heat oil and butter in large fry pan. Add onion and fry over med heat 2-3 mintues. Add the garlic, reserved porcini and mixed mushrooms and thyme and cook for 2-3 minutes. Add 1/2 cup of the port liquid and the lemon juice and season well. Continue cooking until all the liquid has been absorbed, then set aside to cool. Once cool process til almost smooth. Place in serving dish and refrigerate for 1/2 hour.
5
Once the pate has chilled, place the gelatine in small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze excess water out of gelatine and add to the port. Stir over low heat until the gelatine is completely dissolved.
6
Allow to cool before carefully pouring the port jelly over the pate.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 g dried funghi porcini, 125 ml port wine, 20 ml olive oil, 1 tablespoon unsalted butter, and more.

Yes, Porcini Mushroom Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porcini Mushroom Pate

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