Mushroom and walnut pate
Instructions
Clean the mushrooms.
Finely chop garlic and onion and saute the chopped in a non-stick pan.
Meanwhile chop the mushrooms to the mixer and add them to the mixture, add salt, add thyme and tarragon crumbs and cook at medium heat until all the water is evaporated.
Washed down with brandy, let it evaporate and remove from heat.
Season the mushrooms with lemon juice and stir the finely chopped nuts.
Let cool in fridge then knead everything together with Robiola cheese and finely chopped dill.
Let stand in refrigerator at least one hour before serving with toasted warm bread.
Ingredients and dosing for 8 persons
- 400 g of mushrooms
- 1/2 onion
- 1 clove of garlic
- 1 teaspoon of fresh tarragon
- 1/2 teaspoon of fresh thyme leaves
- 2 sprigs of fresh dill
- 1/2 tablespoon of lemon juice
- 120 g of walnut kernels
- 50 g of robiola cheese
- 1 1/2 tablespoon of brandy
- 2 tablespoons of olive oil extra virgin
- Salt
- Freshly ground pepper