Ingredients
- 25g dried porcini mushrooms
- 2 tbsp. butter or olive oil
- 1 large shallot, diced
- Sea salt
- 200g chestnut mushrooms
- 2 cloves garlic, crushed
- 1 tablespoon chopped thyme leaves
- 1/4 teaspoon grated nutmeg
- a splash of sherry
- 1/2 tsp ACV or white wine vinegar
- Freshly ground black pepper
- 125g goat's cheese
Method
Soak porcini mushrooms in boiling water for 20 mins until soft. Strain, then set aside.
Heat the butter in a large sauté pan, add the onion with a good pinch of salt. Cover and cook until the onion is very tender, stirring occasionally. Increase the heat to high, add the mushrooms and cook for about 8 minutes until golden and tender and most of the liquid from the mushrooms has evaporated.
Add the garlic, thyme and nutmeg and cook for 30 seconds, then add a good slug of sherry and vinegar, letting it bubble up and cook until the mushrooms are glossy. Cook off the liquid and season well.
In a food processor, add the goat's cheese and blend until smooth.
The pâté will be very soft at this stage. Spoon into ramekins and leave to cool, then refrigerate to firm up.
Pâté will keep for 5 days.
