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Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)
4.3 7 ratings
Prep. 10min
Total 2 h 50min
10 portions
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Ingredients

  • fresh rosemary leaves only
    2 sprigs
  • fresh thyme leaves only
    5 sprigs
  • brown onion
    75 g
  • garlic cloves
    3
  • unsalted butter
    50 g
  • dried porcini mushrooms crumbled
    10 g
  • red wine
    150 g
  • fresh Swiss brown mushrooms (see Tips)
    250 g
  • salt
    ½ tsp
  • cream cheese
    200 g
  • dried pepperleaf (see Tips)
    2 tsp
  • Dijon mustard
    ½ tsp
  • fresh chives cut into small pieces, to garnish

Difficulty

easy

Nutrition per 1 portion

Protein 2.391 g
Calories 467 kJ / 111 kcal
Fat 10.662 g
Fibre 0.859 g
Carbohydrates 1.469 g

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