Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

4.3 7 ratings

Prep. 10min

Total 2 h 50min

10 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Chilli crunch (Thermomix® cutter, using modes)

25min

Gwinganna polenta with vegetables

1 h 10min

Asparagus and saffron risotto

35min

Jewelled quinoa salad

1 h 35min

Goat's cheese

18 h

Gorgonzola cheesecakes with pear jam

45min

Hazelnut quince friands

2 h 25min

Coq au vin blanc with polenta madeleines

1 h 45min

Semolina gnocchi with asparagus

1 h 15min

Sri Lankan spicy sauce

2 h 30min

Sunny gazpacho

25min

Oatcakes with Moroccan hommus

50min