Mushroom pate with cream
12 servings
60 minutes
Mushroom pâté with cream is a refined dish of European cuisine that combines tenderness and depth of flavor. Its roots trace back to French gastronomy traditions, where pâtés were valued for their rich texture and aroma. In this version, white mushrooms sautéed with onions and garlic are infused with white wine, revealing subtle woody notes. Cream adds a creamy consistency, while bread soaked in milk makes the texture airy. The finishing touch is whipped butter that makes the pâté velvety. After baking and chilling, its flavor deepens even further. This pâté is perfect for an appetizer – served with crispy toasts, fresh green leaves, or berry sauce. A delicate delight for true gourmets!
1
Chop the mushrooms coarsely and the onion finely. Heat vegetable oil in a pan and fry everything until half-cooked. Then add salt, pepper, nutmeg, and garlic.
- Champignons: 2.5 kg
- Onion: 200 g
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Garlic: 100 g
2
Pour white wine into the mushrooms and evaporate it over the heat.
- White wine: 300 ml
3
Pour cream into the pan and stir until it is absorbed by the mushrooms.
- Cream 33%: 150 ml
4
Cut the crusts off the white bread, soak the crumb in milk, and squeeze it out. Place the mushrooms and bread crumb in a bowl, use a blender to achieve a smooth mixture, then strain through a fine sieve.
- White bread: 150 g
- Milk: 300 ml
5
Keep the butter at room temperature until it softens. Then beat with a mixer until pale, add to the mixture of mushrooms and bread, and stir until smooth.
- Butter: 300 g
6
Transfer the future pâté to a mold lined with wax paper, press it down, and place it in an oven preheated to 150 degrees for fifteen to twenty minutes.
7
Remove the pâté from the oven, let it cool, and keep it in the refrigerator for a day, preferably two.