Even my chicken liver-loving boyfriend was impressed by this meat-free pâté. It’s easy to make and will last for a few days in the fridge. Pickles are an essential companion to bring a bit of zing.
Serves: 6-8
INGREDIENTS
3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 onion, thinly sliced
250 grams button mushrooms, roughly chopped
150 grams brown flat mushrooms, roughly chopped
2 tablespoons apple cider vinegar
sea salt and ground pepper
100 grams crème fraîche
¼ teaspoon cayenne pepper, plus extra to serve (optional)
50 grams butter, melted
To serve
pickles sourdough or crackers
METHOD
Heat the oil in a large sauté pan over a low heat. Add the garlic and onion and cook for 2-3 minutes, then the add mushrooms and vinegar. Season well and cook, stirring occasionally, until the mushrooms are soft, approximately 10–15 minutes. Remove the pan from the heat and set aside to cool.
Place the cooled mushroom mixture into a food processor with the crème fraîche and cayenne pepper, if using. Whizz for 3-4 minutes, or until smooth.
Transfer mixture into a small jar or bowl and top with melted butter. Place in the refrigerator until ready to serve.
To serve: Serve with pickles of your choice and toasted sourdough or crackers. Sprinkle over some extra cayenne pepper before serving, if desired.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!