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

Nutrition per 1 portion

Calories 111 kcal / 467 kJ

Protein 2.391 g

Fat 10.662 g

Carbohydrates 1.469 g

Fibre 0.859 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...

Baked artichoke dip

Baked artichoke dip

35min

Twice baked goat's cheese soufflés (Yolaine Corbin)

Twice baked goat's cheese soufflés (Yolaine Corbin)

1 h

Walnut and blue cheese shortbread

Walnut and blue cheese shortbread

1 h 20min

White bean purée and anchovy on crostini

White bean purée and anchovy on crostini

45min

Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream

3 h 25min

Baked salmon cheesecake

Baked salmon cheesecake

26 h 35min

Poached salmon and beetroot blinis

Poached salmon and beetroot blinis

45min

Beetroot, pear and blue cheese salad

Beetroot, pear and blue cheese salad

1 h 10min

Parmesan gelato

Parmesan gelato

4 h 30min

Beetroot, Parmesan and cashew dip

Beetroot, Parmesan and cashew dip

5min

Hommus dip

Hommus dip

5min

Cream of tomato soup

Cream of tomato soup

25min