Mushroom Paté with Ajowan and Thyme
Mushrooms pair perfectly with the herb thyme and we have also boosted the thyme-like flavour with Indian ajowan seeds.
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Yield:
Approx. 2 cups
Category:
Miscellaneous
Scale
Ingredients
- 25g butter
- 1 tbsp olive oil
- 1 eschallot, chopped
- 1 clove garlic, crushed
- 350g field mushrooms, roughly chopped
- 7g (half a packet) Herbie’s Dried Porcini, soaked in 1/2 cup warm water
- 1 tsp Herbie’s Dried Thyme
- 1 tsp Herbie’s Ajowan Seeds
- 1/2 tsp salt & pepper
- 100ml créme fraiche
- truffle oil, to serve (optional)
- micro herbs, to serve (optional)
Instructions
- Heat butter and olive oil in a large frying pan. When butter has melted, add onions and garlic and stir for 3-4 minutes, without browning.
- Add mushrooms, porcini and soaking liquid, thyme and ajowan and reduce heat to low.
- Cook for 25-30 minutes, stirring, until all liquid has evaporated and mushrooms are tender, add salt and pepper.
- Blitz mushrooms in a blender or food processor then stir through créme fraiche until well combined. Press into a serving dish and refrigerate for at least one hour before serving.
Find it online: https://www.herbies.com.au/recipes/mushroom-pate-ajowan-thyme/
