Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

4.3 7 rating

Prep. 10 min

Total 2 h 50 min

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...

Brandy cream

15 min

Almond thins

25 min

Caramelised fennel and ricotta tarts with Parmesan crisps

2 h 30 min

Chicken and port pâté

1 h 30 min

Flank steak with horseradish cream sauce

4 h 20 min

Gorgonzola cheesecakes with pear jam

45 min

Pear mulled wine

30 min

Sweet potato blini with cumin & sesame crème fraîche

1 h

Steamed orange puddings with almond milk ice cream

29 h 30 min

Mini chive pikelets with mushrooms

1 h

Tomatoes with wasabi dressing

10 min

White bean dip with chimichurri

15 min