Mushroom pate with ricotta
6 servings
10 minutes
Mushroom pâté with ricotta is a refined dish of Italian cuisine that combines a delicate creamy texture with the rich aroma of forest mushrooms. Italians are renowned for their ability to turn simple ingredients into culinary masterpieces, and this pâté is a prime example. Its base consists of fresh mushrooms sautéed with onions, garlic, and rosemary, infused with butter, port wine, and soy sauce to create a rich bouquet of flavors. The addition of ricotta gives the dish softness and creaminess, making it perfect as an appetizer or spread on fresh bread. After chilling in the refrigerator, the pâté becomes denser, allowing its flavor nuances to unfold better. It pairs wonderfully with festive tables or cozy evenings when complemented by a glass of white wine.
1
Chop the onion, mushrooms, and garlic very finely.
- Onion: 1 head
- Fresh mushrooms: 250 g
- Garlic: 1 clove
2
Place all ingredients except cheese in the pan and cook for about 4 minutes until excess moisture evaporates from the mixture.
- Butter: 60 g
- Rosemary: 1 stem
- Soy sauce: 30 ml
- Port wine: 30 ml
3
Cool and mix with cheese.
- Ricotta cheese: 150 g
4
Place in a mold and refrigerate for at least 4 hours overnight.
