Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

4.3 7 ratings

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...

Obatzter (cheese spread)

10min

Roasted fennel dip

35min

Lemon and caper aioli

15min

Raspberry and lemon flan

1 h

Prawns, wasabi panna cotta and yuzu sauce

3 h 10min

Parmesan baskets with goat's cheese mousse

1 h 15min

Pimm's sabayon with strawberries

20min

Beetroot and tequila cured salmon

24 h 20min

Champagne poached chicken terrine

1 h 30min

Ricotta gnocchi

2 h

Rosemary and thyme polenta chips

1 h

Asparagus risotto

40min