Truffle & Mushroom Pate Recipe
hazelnut, smoked olive oil, toasted sourdough
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Ingredients
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Pâté Ingredients
Method
Pâté Preparation
- 1
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of smoked olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the mixed mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
- 2
Blend the Ingredients
Transfer the sautéed mushroom mixture to a food processor. Add the toasted hazelnuts, truffle oil, cream cheese, fresh thyme, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
- 3
Adjust Seasoning
Taste the pâté and adjust seasoning if necessary, adding more salt, pepper, or truffle oil to taste. Blend again briefly to combine.
- 4
Chill the Pâté
Transfer the pâté to a serving dish, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld.
- 5
Prepare Toasted Sourdough
While the pâté is chilling, preheat your oven to 180°C (350°F). Slice sourdough bread and arrange the slices on a baking sheet. Brush lightly with smoked olive oil and toast in the oven for about 10-15 minutes or until golden brown and crisp.
- 6
Serve
Serve the chilled truffle and mushroom pâté with the toasted sourdough on the side. Enjoy!
