
Even my chicken liver-loving boyfriend was impressed by this meat-free pâté. It’s easy to make and will last for a few days in the fridge. Pickles are an essential companion to bring a bit of zing.
Serves: 6-8
INGREDIENTS
3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 onion, thinly sliced
250 grams button mushrooms, roughly chopped
150 grams brown flat mushrooms, roughly chopped
2 tablespoons apple cider vinegar
sea salt and ground pepper
100 grams crème fraîche
¼ teaspoon cayenne pepper, plus extra to serve (optional)
50 grams butter, melted
To serve
pickles sourdough or crackers
METHOD
Heat the oil in a large sauté pan over a low heat. Add the garlic and onion and cook for 2-3 minutes, then the add mushrooms and vinegar. Season well and cook, stirring occasionally, until the mushrooms are soft, approximately 10–15 minutes. Remove the pan from the heat and set aside to cool.
Place the cooled mushroom mixture into a food processor with the crème fraîche and cayenne pepper, if using. Whizz for 3-4 minutes, or until smooth.
Transfer mixture into a small jar or bowl and top with melted butter. Place in the refrigerator until ready to serve.
To serve: Serve with pickles of your choice and toasted sourdough or crackers. Sprinkle over some extra cayenne pepper before serving, if desired.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.