Recipe by: Berit Karlsen
Source: adapted from http://www.taste.au
Note for the pan ICCS lunch (per photo) the quantity here was doubled
- 30 g butter
- 1 Tbsp butter
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 300 g cup mushrooms, chopped
- 1 ½ tsp fresh thyme leaves (I used dried)
- 125g cream cheese, room temperature
- 2/3 cup loosely packed chopped fresh continental parsley
- Pink Himalayan salt flakes to taste
- Freshly ground black pepper, to taste
- 1 French baguette, thinly sliced crossways
- 60 ml (1/4 cup) olive oil
- 1 Tbsp chicken stock powder
- Heat butter and oil in a large heavy based frying pan over medium heat.
- Add onion and cook, stirring, for 3 mins or until onion softens.
- Add the garlic and cook for 1 more min or until fragrant.
- Increase the heat to high and add the mushrooms and cook, stirring occasionally, for 4 mins or until tender. Add the thyme and cook for 1-2 mins or until the liquid evaporates. Remove from the heat and set aside for 10 mins to cool.
- Transfer mixture to a food processor. Add cream cheese and parsley and process until smooth.
- Taste and season with salt and pepper.
- Transfer to a serving bowl.
- Cover with plastic wrap and place in the fridge for 1-2 hours to set.
- Meanwhile, preheat the oven to 180 C (350 F). Brush bread slices with a little olive oil and place on a baking tray. Cook in the oven for 8-10 mins or until golden.
- Serve pate with toasted baguette.
Download PDF here: Mushroom Pate Berit Karlsen