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Liezel Matthews’ Mush­room Pâté

• • • • • • • • • • • 2 tbsp co­conut oil or ghee 2 gar­lic cloves, finely chopped ½ red onion, chopped 600g porta­bellini mush­rooms, sliced 1 tbsp dry white wine Hi­malayan salt and black pep­per ½ cup cream 5g fresh thyme 30g pis­ta­chio nuts, roughly chopped gherkins, to serve Bant­ing crack­ers, to serve

1. Gen­tly heat the co­conut oil in a pan, add the gar­lic and onion, and sauté slowly un­til the onion is golden brown. In­crease the tem­per­a­ture and add the mush­rooms. Cook un­til all the liq­uid has evap­o­rated, then add the wine and cook for an­other minute. Sea­son to taste. Re­move the pan from the heat and let the mix­ture cool. 2. Place the mix­ture in a food pro­ces­sor, blitz un­til it is fairly smooth then add the cream and blitz un­til smooth. Stir through the thyme and nuts and sea­son to taste. Place the pâté in the fridge to chill. 3. To serve: Serve the pâté with gherkins and Bant­ing crack­ers.

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