I rarely manage to collect a lot of mushrooms. Usually my basket is hardly filled by a third with aspen, honeydew and chanterelles. As a consolation, I cook my favorite mushroom pate. For such a recipe, my "catch" is always enough.
Ingredients
Step-by-step cooking recipe
Wash the mushrooms, chop them and put them in a deep saucepan.
Add water, bay leaf, peeled onion, black and allspice.
Boil for 20 minutes, discard the mushrooms in a colander and rinse with running water.
Peel the remaining onion from the husk and finely chop.
Melt the butter in a frying pan, add the onion and fry until golden brown.
Place the boiled mushrooms and roast in a large bowl. Grind with an immersion blender until smooth.
Add thyme, salt, lemon juice and mix well.
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