Perfect for parties, this spread appeals to meat eaters and vegetarians alike. Leftover pâté is great the next day as an omelet filling
Ingredients
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 1 teaspoon beef bouillon base (optional)
- ½ large yellow onion, chopped
- 6 cups assorted wild mushrooms, roughly chopped
- 1 large sprig rosemary
- 3 tablespoons butter
- ½ cup dry marsala
- 1 splash heavy cream
- salt to taste
Preparation
Pour hot water over dried porcini mushrooms and let sit for 30 minutes. Strain mushrooms and reserve liquid for later.
Heat butter in a large sauté pan on medium heat, and add onions. Stir until translucent.
Add mushrooms to pan and sprinkle with a generous sprinkle of salt. Add entire rosemary sprig and stir mushrooms as they cook for about 10–15 minutes, or until all initial moisture is absorbed.
Once all of the initial moisture has been absorbed, add marsala and cook until all of the wine is absorbed.
Add porcini broth and beef bouillon base and cook until moisture is absorbed, stirring occasionally.
Taste mushroom mixture and adjust seasoning accordingly. Remove mushrooms from heat and allow to cool for 20 minutes. Remove rosemary sprig.
Transfer cooled mushrooms to a blender and add a splash of heavy cream. Blend until smooth. If more moisture is needed to blend, add an additional splash of cream. Transfer the pâté to the fridge to sit overnight.
Serve in a small bowl with crudite, crackers, and/or toasted bread. The author’s favorite toppings are radishes, sliced boiled egg, or chives.
