Chanterelle Pate
Ingredients
- 1/2 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 1/2 lemon
- 1 tablespoon tomato paste ⓘ
- a few sprigs fresh flat leaf parsley, chopped ⓘ
Instructions
- 1. Melt on-third of the butter with oil in large saute pan. Add the mushrooms and saute for about 5 minutes. Season with saute & 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
Nutrition & Diet Analysis (per serving)
488
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).