Mushroom pate with sour cream
6 servings
20 minutes
Mushroom pâté with sour cream is a delicate and aromatic delicacy that is perfect for light snacks or refined sandwiches. This recipe originates from European cuisine, where mushrooms have long been valued for their rich flavor and health benefits. Sautéed with thyme, the mushrooms, onions, and garlic reveal their deep aromas, while the addition of sour cream and hard cheese gives the dish a pleasant creaminess and a hint of spiciness. Spices like nutmeg and paprika enhance the flavor, while fresh parsley adds a touch of freshness. This pâté pairs wonderfully with crispy bread, toasts or crackers; it can be served as an independent dish or used as a filling for tartlets. Exquisite yet simple to prepare, it will adorn any table.
1
Heat vegetable oil in a pan. Add a sprig of thyme and sauté lightly to release its aroma.
- Vegetable oil: 2 tablespoons
- Thyme: 1 sprig
2
Add thinly sliced mushrooms, garlic, and onions cut into thin rings. Season with salt and fry, stirring until the mushrooms are cooked for 10-15 minutes.
- Button mushrooms: 600 g
- Garlic: 3 cloves
- Onion: 1 head
- Salt: to taste
3
Transfer the mushrooms to a blender (remove thyme), add grated cheese, sour cream, spices and blend. Add salt if needed. Add finely chopped parsley leaves and mix well. Refrigerate until serving.
- Hard cheese: 75 g
- Sour cream: 4 tablespoons
- Sweet paprika: to taste
- Nutmeg: pinch
- Salt: to taste
- Parsley: 1 bunch
