Porcini Mushroom Pate

"I served this last Christmas as a starter. It was so well received I thought I'd share..."
 
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Ready In:
1hr 40mins
Ingredients:
12
Yields:
1 1/2 cups
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ingredients

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directions

  • Place porcini, port and 1 cup water in saucepan. Bring to boil, then simmer for 5 minutes.
  • Remove mushrooms and set them aside. Bring liquid to the boil again and boil again for a further five minutes or until reduced to 2/3 cup of liquid.
  • Meanwhile finely chop the porcini mushrooms.
  • Heat oil and butter in large fry pan. Add onion and fry over med heat 2-3 mintues. Add the garlic, reserved porcini and mixed mushrooms and thyme and cook for 2-3 minutes. Add ½ cup of the port liquid and the lemon juice and season well. Continue cooking until all the liquid has been absorbed, then set aside to cool. Once cool process til almost smooth. Place in serving dish and refrigerate for ½ hour.
  • Once the pate has chilled, place the gelatine in small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze excess water out of gelatine and add to the port. Stir over low heat until the gelatine is completely dissolved.
  • Allow to cool before carefully pouring the port jelly over the pate.

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RECIPE SUBMITTED BY

I live in Western Australia, by the beach. I have four children and I cook. I am excited about the spring and the ensuing summer. So many fruits and vegetables. Beaching and fresh fish. Endless afternoons and so many excuses to eat good food. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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