The very first course for Feastival at Tairoa Lodge was Mushroom Paté. Linda was generous enough to share her recipes with us. There's a download link below if you want to print this.
Mushroom Paté
450g butter
1 brown onion finely chopped
2 cloves garlic- use confit if possible
1 tsp fresh thyme
500g mushrooms
1/3 cup brandy
1/3 cup port
425 g cream cheese
Salt
White & Black Pepper
Sauté onion in some of the butter. Add garlic and thyme.
Fry off mushrooms in small batches with the rest of the butter. Do not overcook (ensure they are brown on the outside)
Add alcohol and flambé – caution!
Add everything to a large bowl and add the salt and pepper.
Cool and blend until smooth adding cream cheese.
Pour into desired container then chill to set.
Vegan/DF/GF Mushroom Pate
250g Olivani
½ brown onion finely chopped
1 clove garlic- use confit
½ tsp fresh thyme
250g mushrooms
¼-½ cup port
¼-½ cup brandy
250g vegan cream cheese
Salt
White & Black Pepper
Sauté onion in some of the butter. Add garlic and thyme.
Fry off mushrooms in small batches with the rest of the butter. Do not overcook (ensure they are brown on the outside)
Add alcohol and flambe – caution!
Add everything to a large bowl and add the salt and pepper.
Cool and blend until smooth adding cream cheese.
Pour into desired container then chill to set.
Click the picture below to open a printable PDF version - print page two only to save ink.
