Mush­room paté

The Guardian - Cook - - A Kitchen in Rome Christmas Special -

Once made, this paté will keep for sev­eral days in the fridge.

Serves 6-8

125g but­ter

2 large onions, finely chopped

4 gar­lic cloves, finely chopped

1.4kg mush­rooms, very finely chopped

125ml white wine Salt and black pep­per

2 tbsp pars­ley

A pinch of dried thyme

A grat­ing of nut­meg Bread, to serve

1 Melt the but­ter and fry the onions and gar­lic un­til soft. Add the mush­rooms, stir, add the wine, sea­son, and cook un­til very soft. Drain the liquor from the mush­rooms, re­serv­ing the mush­rooms and onions, into an­other pan, and then re­duce this liq­uid to a thick syrupy tex­ture.

2 Pass the mush­rooms through a food mill or chop finely, then add back to the thick liquor. Add the herbs and nut­meg. The con­sis­tency should be firm. Taste and ad­just sea­son­ing if nec­es­sary. Serve on top of cros­tini, slices of baguette or toast.

English meals have al­ways had Ro­man and Si­cil­ian trim­mings, and vicev­ersa ...

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