English mushroom pate
2 servings
20 minutes
English mushroom pâté is an elegant dish of British cuisine that combines the rich flavor of mushrooms with the creamy texture of cream cheese. Originally popular in the aristocratic circles of England, this pâté has gained status as a versatile appetizer, perfect for serving with toast or crackers. Mushrooms sautéed in wine sauce reveal the depth of their aromas, while the addition of fresh herbs like thyme and rosemary adds subtle, refined notes to the dish. Its delicate consistency and harmony of ingredients make this pâté not only a wonderful complement to a traditional British dinner but also an ideal treat for an exquisite buffet.
1
Peel the onion and chop it finely.
- Onion: 1 head
2
Slice the garlic into thin slices.
- Garlic: 2 cloves
3
Wash the mushrooms and cut them into small slices.
- Button mushrooms: 500 g
4
Heat the pan, add vegetable oil, add onion and garlic, and sauté until the onion is translucent.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
5
Add mushrooms and fry over moderate heat for about ten minutes.
- Button mushrooms: 500 g
6
Pour in 50 grams of wine and cook until the liquid is completely evaporated.
- Dry white wine: 50 ml
7
Remove the pan from the heat and let the mushrooms cool slightly.
8
Pour the prepared mixture into the blender.
9
Add salt, black pepper, and Philadelphia cream cheese (it should be taken out of the fridge in advance; each product must be at room temperature before blending).
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
- Cream cheese: 250 g
10
Grind until a thick homogeneous mass is formed.
11
Add finely chopped greens (or dried herbs).
- Fresh thyme: 2 tablespoons
- Fresh rosemary: 2 tablespoons
