Mushroom Pâté
Smooth like butter, like a criminal undercover em… A delicate mushroom and cream cheese spread with a light, creamy texture. Serve with crusty baguette slices, toast, or veggie sticks. A great choice for a quick snack or a flavorful sandwich spread.
Ingredients
- Mushrooms400 g
- Onion1 pcs
- Unsalted butter2 tbsp
- Olive oil1 tbsp
- Vegetable stock100 mL
- Garlic2 Clove/s
- Ground nutmeg1/4 tsp.
- Salt and pepperto taste
- Lemon juice2 tsp.
- Cream cheese100 g
Cooking instructions
- 1.
Take the cream cheese out of the fridge so it comes to room temperature.
- 2.
Peel the onion and finely dice it.
- 3.
Finely dice the mushrooms so they cook quickly and brown evenly.
- 4.
Heat the butter and olive oil in a skillet over medium heat. Add the onion and a pinch of salt.
- 5.
Cook, stirring occasionally, for about 5 minutes until very soft.
- 6.
Add the mushrooms and sauté for about 8 minutes, until golden and tender and most of the liquid has evaporated.
- 7.
Stir in the minced garlic and nutmeg and cook for 30 seconds, until fragrant.
- 8.
Add the lemon juice, then season with salt and black pepper to taste.
- 9.
Pour in the vegetable stock. Bring to a boil, then simmer until most of the liquid has reduced.
- 10.
Transfer the mixture to a food processor, add the room-temperature cream cheese, and blend until very smooth and creamy.
- 11.
Spoon the pâté into small baking dishes or jars and smooth the top.
- 12.
Optional: melt a little butter, pour a thin layer over the top, and garnish with a few sautéed mushroom slices.
- 13.
Let the pate cool, cover, and refrigerate. Store for up to 5 days. The flavor gets even better after chilling.