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Mushroom pâté

Name: Mushroom pâté
Yield: 4 - 6
Ingredients: 45ml (3 tbsp) butter; 30ml (2 tbsp) olive/avocado oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 500g fresh mushrooms, chopped; 60ml (¼ cup) brandy; 30ml (2 tbsp) crème fraîche; 30ml (2 tbsp) cake flour; 45ml (3 tbsp) fresh thyme, plus extra to garnish; salt and freshly ground black pepper, to taste; fresh brown bread, toasted, to serve

June 26, 2019 (Last Updated: May 9, 2019)

Serve this when you have friends coming over!

Recipe and styling by Anna Montali

Photograph by Vanessa Lewis

Print Recipe

Mushroom pâté

Serves: 4 - 6

Total Time: 25 mins plus extra for chilling

Ingredients

45ml (3 tbsp) butter
30ml (2 tbsp) olive/avocado oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g fresh mushrooms, chopped
60ml (¼ cup) brandy
30ml (2 tbsp) crème fraîche
30ml (2 tbsp) cake flour
45ml (3 tbsp) fresh thyme, plus extra to garnish
salt and freshly ground black pepper, to taste
fresh brown bread, toasted, to serve

Instructions

Heat the butter and oil in a large saucepan and sauté the onion and garlic for a couple of minutes. Add the mushrooms and stir to combine. Reduce the heat and cook until the onions and mushrooms are soft, for about 8 minutes.

In a bowl, beat the brandy and crème fraÎche together. 3 Stir the flour and thyme into the mushroom mixture until well combined. Stir in the brandy mixture and bring the mixture to a boil. Season and remove from the heat. Transfer to a bowl, allow to cool and refrigerate for about 30 minutes.

Pour the chilled mixture into the bowl of a food processor and blend until you have a smooth pâté.

Spoon the pâté into ramekins, top with the extra thyme and serve with the toast, sliced into soldiers.