Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 1/4 cup cornichons (to serve)
- 2tablespoons brandy (or sherry)
- 100grams butter
- 1/4 cup sour cream
- 1 bunch baby carrot, halved (to serve)
- 2 cucumber, cut into sticks (to serve)
- 1 small brown onion, finely chopped
- 1 bunch radishes, halved (to serve)
- 1 orange, finely grated rind (and 1/4 cup juice)
- 500grams button mushrooms, sliced
- 1/4 cup cocktail onions (to serve)
- 2tablespoons thyme leaves
- 1 garlic and olive oil sourdough loaf, toasted (to serve)
- 1tablespoons olive oil
- 2 garlic cloves, crushed
- 10grams dried porcini mushrooms*
Nutrition per serving
1880kJ / 452Cal
1880 Kilojoules or 452 Calories
22% of daily energy intake*
Protein
11.5grams
Fat
23.5grams
Carbs
44.7grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place dried porcini mushrooms into a small bowl. Cover with boiling water and stand for 20 minutes to soften. Drain, reserving 2 tbs liquid and roughly chop.
Step 2 of 5
Heat 40g butter and oil in a large frying pan over medium- high heat. Add onion, garlic and mushrooms. Cook for 20 minutes or until mushrooms are golden and liquid has evaporated. Add reserved porcini mushroom liquid, orange rind, orange juice, brandy and thyme leaves. Cook for 5 minutes or until liquid has almost evaporated. Cool.
Step 3 of 5
Transfer mushroom mixture to food processor. Add sour cream, season with salt and pepper and process until smooth. Spoon into a 2-cup capacity serving bowl and refrigerate.
Step 4 of 5
Place remaining butter into small pan over low heat. Cook for 4 minutes or until melted. Remove from heat. Cool. Pour cool butter over pâté, discarding milky base of butter. Return to fridge to set.
Step 5 of 5
Heat a chargrill over a high heat. Spray bread with olive oil. Cook for 2 minutes each side or until golden. Serve pâté with bread, cornichons, cocktail onions and vegetables.
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