Mushroom and Truffle Pâté
Mushroom and Truffle Pâté
Ingredients
For the Pâté
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 pound cremini mushrooms, chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup dry white wine, or vegetable broth
- 1 tablespoon truffle sauce, (SALSA MOLHO DE TRUFA)
- 1/2 cup mascarpone cheese, or cream cheese, softened
Instructions
- 1
In a large skillet or frying pan, melt the unsalted butter with the olive oil over medium heat.
⏱️ 2 min
- 2
Add the diced white onion to the pan and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 3
Add the chopped cremini mushrooms to the pan. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid, browned nicely, and are tender.
⏱️ 10 min
- 4
Stir in the minced garlic and fresh thyme sprigs. Season with salt and black pepper. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Pour in the dry white wine (or vegetable broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce for 2-3 minutes.
⏱️ 3 min
- 6
Remove the thyme sprigs. Stir in the truffle sauce, ensuring it is well combined with the mushroom mixture.
⏱️ 1 min
- 7
Transfer the cooked mushroom mixture to a blender or food processor. Add the mascarpone cheese.
⏱️ 2 min
- 8
Blend the ingredients until completely smooth. You may need to stop and scrape down the sides of the blender a few times to ensure a uniform consistency.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Serve the pâté warm or chilled with crackers, crusty bread, or vegetable sticks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Truffle Pâté
Ingredients
For the Pâté
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 pound cremini mushrooms, chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup dry white wine, or vegetable broth
- 1 tablespoon truffle sauce, (SALSA MOLHO DE TRUFA)
- 1/2 cup mascarpone cheese, or cream cheese, softened
Instructions
- 1
In a large skillet or frying pan, melt the unsalted butter with the olive oil over medium heat.
⏱️ 2 min - 2
Add the diced white onion to the pan and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 3
Add the chopped cremini mushrooms to the pan. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid, browned nicely, and are tender.
⏱️ 10 min - 4
Stir in the minced garlic and fresh thyme sprigs. Season with salt and black pepper. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Pour in the dry white wine (or vegetable broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce for 2-3 minutes.
⏱️ 3 min - 6
Remove the thyme sprigs. Stir in the truffle sauce, ensuring it is well combined with the mushroom mixture.
⏱️ 1 min - 7
Transfer the cooked mushroom mixture to a blender or food processor. Add the mascarpone cheese.
⏱️ 2 min - 8
Blend the ingredients until completely smooth. You may need to stop and scrape down the sides of the blender a few times to ensure a uniform consistency.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Serve the pâté warm or chilled with crackers, crusty bread, or vegetable sticks.
⏱️ 1 min