Simple Mushroom Pate

🧂 Ingredients

• 300 g shiitake mushrooms
• 150 g cream cheese
• 4 cloves garlic
• 50 g shallots
• 50 g butter
• 1 tsp thyme
• salt
• pepper
• 150 ml pinot noir
• 1 tbsp sugar
• 1 tbsp red wine vinegar
• 1 gelatin leaf

Instructions

• 1 Slice mushrooms & shallots. Chop thyme and crush garlic.
• 2 Cook mushrooms, shallots, garlic & thyme in butter on medium heat for 10-12 mins
  until they just start to caramelize and excess water has dehydrated
• 3 Allow to cool slightly and blend in food processer
• 4 Add cream cheese, pinch of salt & pepper and blend until smooth
• 5 Place in ramekin or jars and leave in the fridge to cool for minimum 1 hour
• 6 Make jelly and add to the top of the pate (after they have chilled) and leave
  jelly to set for 2 hours in the fridge before serving
• 7 Bloom gelatin aka place in cold water for 5 minutes
• 8 Add sugar, wine & vinegar to a saucepan and on medium heat bring to a simmer
• 9 Simmer for 8 minutes, remove from the heat and allow to cool/partially set
  whilst the mushroom pate sets in the fridge
• 10 Pour the jelly over the pate and allow to set in fridge for minimum 2 hours

Nutrition Info