Mushroom Pate with Balsamic Pearls

Mushroom Pate with Balsamic Pearls

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

So easy and flexible, it can be made with any type of mushroom or herbs – just adjust to your taste. Looks lovely topped with the balsamic pearls which adds a nice acidity, but its perfectly fine with a drizzle of basalmic vinegar instead – or even without!

Best made a few hours ahead or even the day before – so ideal for a dinner party!

 

Ingredients

  • 1 tbsp dried porcini mushrooms soaked
  • 300g mixed mushrooms, wiped and roughly chopped
  • 4 shallots peeled and finely chopped
  • 2 cloves garlic, chopped and then crushed
  • 1 tbsp dry sherry
  • 25 butter
  • 1 tbsp chopped parsely
  • 1 tsp chopped tarragon and thyme
  • 1 tbsp brown sauce
  • 125g full fat cream cheese
  • little pot of balsamic pearls or drizzle of balsamic vinegar

Instructions

  1. Soak the porcini mushrooms in boiling water for 30 minutes, drain and chop
  2. Melt the butter in large fry pan and add onion, garlic and sherry and cook gently until softened and sherry has reduced
  3. Add the herbs and mushrooms, including porcini, and cook for a further 10 minutes
  4. Remove from the heat and drain through a colander. Allow to cool, using kitchen roll to pat away any excess moisture
  5. Meanwhile beat the cream cheese until light and fluffy and fold in the mushroom mixture adding the brown sauce and season to taste
  6. Place in serving dish - or individual ramekins and chill before serving. Top with balsamic pearls toasted granary bread, or melba toast
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