Usuba
Mushroom Pâté with Butter and Sherry
Delicate mushroom pâté with sherry aroma. Serve with toast, baguette, or fried chicken. If desired, sherry can be replaced with dry port or Madeira.
- Total
- 60 min
- Standard serving
- 149.4 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Put the mushrooms in a food processor and chop them finely, but not into a puree.
- 2
Step 2
Melt the butter in a large skillet over medium heat. Add the finely chopped shallot and cook for 4–5 minutes until softened.
- 3
Step 3
Reduce the heat and add the chopped mushrooms. Cook, stirring, for 40–50 minutes, until the liquid is completely evaporated and the mixture becomes thick and homogeneous.
- 4
Step 4
Salt and pepper the pâté to taste. Pour in the dry sherry and cook for another 5 minutes until the alcohol has completely evaporated.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
