TRUFFLED MUSHROOM PâTé

Truffled mushroom pâté image

Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons

Provided by Esther Clark

Time 55m

Yield Serves 6 as a starter or 15-20 canapés

Number Of Ingredients 15

Ingredients

50g dried porcini mushroom
2 tbsp butter
3 shallots , finely chopped
250g chestnut mushrooms , finely chopped
2 garlic cloves , crushed
250g mascarpone
½ tbsp white wine vinegar
30g parmesan or vegetarian alternative, finely grated
3 tbsp truffle oil
cornichons and toast, to serve
100g salted butter
2 tbsp truffle oil
3 thyme sprigs, leaves picked
½ tsp green peppercorn , crushed
½ tsp pink peppercorns , crushed

Steps:

Put the porcini mushrooms in a bowl and pour boiling water over them. Leave to soak for 10 mins.
Melt the butter in a frying pan until foaming and fry the shallots over a low heat for 10 mins or until softened and translucent. Add the chestnut mushrooms and fry for 8 mins. Drain (freeze the liquid for stock or risotto) and finely chop the porcini mushrooms, then add to the pan, frying for another 5 mins. Add the garlic and cook for 1 min. Set aside to cool for 20 mins.
Tip the mushroom mixture into a food processor, along with the mascarpone, vinegar, parmesan and seasoning. Blitz until smooth while drizzling in the truffle oil. Divide between six ramekins.
For the topping, melt the butter in a small pan. When the milk solids separate and sink to the bottom, pour the clarified butter into a jug. Mix with the truffle oil and pour over each ramekin. Sprinkle with the thyme and peppercorns. Chill for at least 5 hrs. Serve with cornichons and toast, if you like.

Nutrition Facts : Calories 483 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium