Chanterelle Pate

Name: Chanterelle Pate
Ingredients: 1/2 cup plus 6 tablespoons unsalted butter; 2 table spoons olive oil; 5 1/4 ounces sliced fresh chanterelle mushrooms; salt and freshly ground pepper; 1 clove of garlic pushed through a garlic press; 1/3 cup marsala or sherry; juice and grated zest of 1/2 lemon; 1 tablespoon tomato paste; a few sprigs fresh flat leaf parsley, chopped

9 ingredients

4 steps

Ingredients

1/2 cup plus 6 tablespoons unsalted butter
2 table spoons olive oil
5 1/4 ounces sliced fresh chanterelle mushrooms
salt and freshly ground pepper
1 clove of garlic pushed through a garlic press
1/3 cup marsala or sherry
juice and grated zest of 1/2 lemon
1 tablespoon tomato paste
a few sprigs fresh flat leaf parsley, chopped

Directions

1

1. Melt on-third of the butter with oil in large saute pan. Add the mushrooms and saute for about 5 minutes. Season with saute & pepper.
2

2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely.
3

3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste.
4

4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread