Good Morning Spain brings you yet another Simplified Spanish recipe- mushroom paté. If you are not usually a mushroom fan, this may be the way to ease onto them! Quick and easy, Chef Nick shows you the step by step to get this recipe perfect.
INGREDIENTS
Wild mushrooms
Olive oil
Salt
Garlic
Shallots
Bay leaves
Fresh thyme
Black pepper
Sweet paprika
Vodka or brandy
Butter
Cream
Fresh chives
Lemon
METHOD
- Wash and dry the wild mushrooms.
- Heat olive oil in a pan over medium heat and fry the mushrooms. Add salt.
- Slice the garlic and shallots and add them to the pan.
- Add the bay leaves and thyme and stir everything together. Season with black pepper.
- Allow the mushrooms to fry and develop colour.
- Turn the heat down and add a quarter teaspoon of sweet paprika. Add vodka or brandy and allow it to reduce down.
- Turn off the heat. Remove the bay leaves and thyme.
- Transfer the mixture to a blender.
- Add butter, cream, and fresh chives to the blender and blend.
- Add more cream and blend again. Add more butter.
- Add lemon zest and a squeeze of lemon juice and blend until smooth.
- Transfer the pâté to a dish and place in the fridge to chill.
- To serve, finish with fresh chives and rock salt on top.
