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Mushroom & Thyme Pate


90.00 / Box

DIY - Serves 4 to 6 people

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A herby three-mushroom pâté that’s simple to prepare, looks super-stylish and tastes even better. The perfect starter this festive season. Allergy information: contains dairy and gluten • 3 tbsp olive oil • 6 shallots, peeled and finely diced • 2 cloves garlic, peeled and finely diced • 400g brown mushrooms, cleaned and quartered • 100g shitake mushrooms, cleaned and sliced • 16 sprigs thyme • 180g unsalted butter • 250g ricotta • 150g enoki mushrooms, roots removed • 1 sourdough loaf, sliced and toasted 1. Set a large saucepan with the oil over a medium heat. Add the shallots and sauté for 4-6 minutes. Add the garlic and cook for 2 minutes more, then stir in the brown mushrooms and shitake mushrooms, coating well in the oil. 2. Add the picked thyme leaves from 12 sprigs of thyme and 30g butter. Season, reduce the heat to low and cover with a lid. 3. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are soft and tender when pierced with a knife. 4. Remove the pan from the heat and gently beat in the ricotta. Tip into a blender and blitz until smooth. 5. To make the topping, melt the remaining butter in a saucepan over a medium-low heat, being careful not to let the butter brown. 6. Tip in the enoki mushrooms and remaining thyme sprigs and season. 7. Spoon the mixture over the filled ramekins and leave to set in the fridge for at least three hours, or overnight. 8. Serve with the toasted sourdough.

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