Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

4.3 7 ratings

Prep. 10 min

Total 2 h 50 min

10 portions

Ingredients

fresh rosemary leaves only
2 sprigs
fresh thyme leaves only
5 sprigs
brown onion
75 g
garlic cloves
3
unsalted butter
50 g
dried porcini mushrooms crumbled
10 g
red wine
150 g
fresh Swiss brown mushrooms (see Tips)
250 g
salt
½ tsp
cream cheese
200 g
dried pepperleaf (see Tips)
2 tsp
Dijon mustard
½ tsp
fresh chives cut into small pieces, to garnish

Difficulty

easy

Nutrition per 1 portion

Protein 2.391 g

Calories 467 kJ / 111 kcal

Fat 10.662 g

Fibre 0.859 g

Carbohydrates 1.469 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Yoghurt dressing

Yoghurt dressing

10 min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)

15 min

Lemon and caper aioli

Lemon and caper aioli

15 min

Carrot top pesto

Carrot top pesto

15 min

Sunflower and nori filling

Sunflower and nori filling

3 h 10 min

Peanut soba noodle wonton cups

Peanut soba noodle wonton cups

40 min

Macadamia and Parmesan biscuits

Macadamia and Parmesan biscuits

25 min

Gin-cured ocean trout salad

Gin-cured ocean trout salad

30 h 20 min

Coriander pesto

Coriander pesto

5 min

Wholegrain mustard

Wholegrain mustard

120 h

Summer tomato and gin pasta sauce

Summer tomato and gin pasta sauce

35 min

Quick beetroot relish

Quick beetroot relish

40 min