Italian Mushroom Pate

“This is Italian not because I have used Italian mushrooms in the recipe. It was inspired by a fantastic mushroom pate I eat last summer while on holiday in Umbria. This is extremely easy to make I recommended serving it heaped on warm wholemeal toast. In my opinion this makes an Ideal starter, snack, lunch or even breakfast.”
READY IN:
30mins
SERVES:
4-6
YIELD:
8 slices of toast
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
  2. Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
  3. Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
  4. Try the mixture and add salt and pepper to taste.
  5. Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
  6. Chill in the fridge until ready to serve.
  7. Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!

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