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