Mushroom and Winter Truffle Pate Mushroom and Winter Truffle Pate
favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g Chestnut Mushrooms
  • 1 Banana Shallot
  • 1 Clove of Garlic
  • 2 tbsps Grated Fresh Parmesan
  • 60 g Salsa Di Funghi con Tartufo
  • 500 g Mascarpone
  • 2 Heaped tablespoon Whipped Cream
  • Salt and Pepper to taste
  • Fresh Winter Truffle (optional)
Mushroom and Winter Truffle Pate

This pate is one of my favourites and will be perfect as a starter for Christmas should you be tired of Prawn Cocktail. The recipe does contain fresh truffle but you can leave it out as the mushroom salsa does contain truffle. I love it with hot buttered toast but you can stir it in to risotto or pasta if you wish to give a real touch of luxury.

  1. In a food processor add your mushrooms and blend until they form a rough paste.
  2. Finely dice your shallot and garlic and gently sweat in a pan with a little olive oil until soft and just beginning to brown. Add in your mushrooms and cook until the mixture has turned dry and you begin to smell the mushrooms. Season well with a good pinch of salt and some pepper.
  3. Put the mixture on to a plate and place in the freezer for 10 minutes to cool quickly.
  4. Place your mascarpone in to a bowl and whip up the cream. Fold the cream in mascarpone then add the parmesan. Stir then add in the mushrooms and the Salsa Di Funghi con Tarfuto
  5. Grate in a little fresh truffle if desired and check seasoning for salt and pepper.
  6. Place your pate in to your jars and top with sliced fresh truffle.


Enjoy!

Mushroom and Winter Truffle Pate Mushroom and Winter Truffle Pate
favorite
print
like
Mushroom and Winter Truffle Pate

This pate is one of my favourites and will be perfect as a starter for Christmas should you be tired of Prawn Cocktail. The recipe does contain fresh truffle but you can leave it out as the mushroom salsa does contain truffle. I love it with hot buttered toast but you can stir it in to risotto or pasta if you wish to give a real touch of luxury.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 250 g Chestnut Mushrooms
  • 1 Banana Shallot
  • 1 Clove of Garlic
  • 2 tbsps Grated Fresh Parmesan
  • 60 g Salsa Di Funghi con Tartufo
  • 500 g Mascarpone
  • 2 Heaped tablespoon Whipped Cream
  • Salt and Pepper to taste
  • Fresh Winter Truffle (optional)
  1. In a food processor add your mushrooms and blend until they form a rough paste.
  2. Finely dice your shallot and garlic and gently sweat in a pan with a little olive oil until soft and just beginning to brown. Add in your mushrooms and cook until the mixture has turned dry and you begin to smell the mushrooms. Season well with a good pinch of salt and some pepper.
  3. Put the mixture on to a plate and place in the freezer for 10 minutes to cool quickly.
  4. Place your mascarpone in to a bowl and whip up the cream. Fold the cream in mascarpone then add the parmesan. Stir then add in the mushrooms and the Salsa Di Funghi con Tarfuto
  5. Grate in a little fresh truffle if desired and check seasoning for salt and pepper.
  6. Place your pate in to your jars and top with sliced fresh truffle.


Enjoy!