CHANTERELLE PATE

CHANTERELLE PATE image

Yield 4

Number Of Ingredients 9

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½ cup plus 6 tablespoons unsalted butter
2 table spoons olive oil
5 1/4 ounces sliced fresh chanterelle mushrooms
salt and freshly ground pepper
1 clove of garlic pushed through a garlic press
1/3 cup marsala or sherry
juice and grated zest of ½ lemon
1 tablespoon tomato paste
a few sprigs fresh flat leaf parsley, chopped

Steps:

1. Melt on-third of the butter with oil in large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with sauté & pepper. 2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely. 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. 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