Skip to main content Search
Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)
4.3 7 ratings
Prep. 10min
Total 2 h 50min
10 portions
Sign up for free

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...

Teriyaki sauce

4.8(169)

25min

Muhamara dip

4.8(99)

30min

White bean dip with chimichurri

4.6(26)

15min

Korean marinade

5.0(4)

40min

Leek and smoked salmon dip

4.6(42)

55min

Vegan gravy

4.0(21)

40min

Diane sauce

4.3(132)

20min

Brinjal (eggplant pickle)

4.9(67)

1 h 30min

Mushroom and white wine cream sauce

4.5(60)

30min

Whey bread with soft cheese (TM6)

4.3(8)

13 h 15min

Vegan Caesar dressing

4.6(41)

5min

Honey, soy and mustard marinade

4.8(71)

5min

 Show all
Show all