Simple Mushroom Pate

Ingredients

• 300 g shiitake mushrooms
• 150 g cream cheese
• 4 cloves garlic
• 50 g shallots
• 50 g butter
• 1 tsp thyme
• salt
• pepper
• 150 ml pinot noir
• 1 tbsp sugar
• 1 tbsp red wine vinegar
• 1 gelatin leaf

Instructions

1. 1

   --- Pate ---

2. 2

   Slice mushrooms & shallots. Chop thyme and crush garlic.

3. 3

   Cook mushrooms, shallots, garlic & thyme in butter on medium heat for 10-12 mins until they just start to caramelize and excess water has dehydrated

4. 4

   cool: Allow to cool slightly and blend in food processer

5. 5

   blend: Add cream cheese, pinch of salt & pepper and blend until smooth

6. 6

   refridgerate: Place in ramekin or jars and leave in the fridge to cool for minimum 1 hour

7. 7

   add: Make jelly and add to the top of the pate (after they have chilled) and leave jelly to set for 2 hours in the fridge before serving

8. 8

   --- Jelly ---

9. 9

   Bloom gelatin aka place in cold water for 5 minutes

10. 10

    Add sugar, wine & vinegar to a saucepan and on medium heat bring to a simmer

11. 11

    Simmer for 8 minutes, remove from the heat and allow to cool/partially set whilst the mushroom pate sets in the fridge

12. 12

    refridgerate: Pour the jelly over the pate and allow to set in fridge for minimum 2 hours