Pâtés are relatively new to me. In fact, all I knew going into it was that: I usually like them and they require a little cream and some mushrooms. The taster loves the the liver varieties but I’m not about to make those….yet.
As I was patiently waiting for the food processor to do its magic, I remembered that little bottle of gold in the cupboard. Truffle oil. I knew this would make the pâté taste all the richer and all the creamier. And of course it lived up to its hype.
- 3 Tbsp olive oil
- 8 oz crimini mushrooms, sliced
- 4 oz white mushrooms, sliced
- 1 shallot, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 Tbsp thyme, minced
- salt & pepper
- 1 Tbsp half & half
- 1 tsp truffle oil
Heat 2 Tbsp olive oil in large pan. Add mushrooms, shallot, garlic and thyme. Sauté over medium heat for about 4-6 minutes, until mushrooms are cooked through.
Add mushroom mixture, half & half, 1 Tbsp olive oil, 1 tsp truffle oil to food processor. Process until mixture is smooth, about 2 minutes. Season with salt & pepper to taste.
Serve with crostini, crackers and veggies.