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Loire Valley Mushroom Pâté

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  • Serves 4
  • Cooks in 30 mins (20m prep + 10m cook)
  • Difficulty: Medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Loire recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent.
  2. 2.Add the mushrooms and thyme, increase the heat to medium-high, and cook until the mushrooms are golden and their liquid has evaporated.
  3. 3.Remove from heat and let cool slightly. Transfer the mixture to a food processor, add cream cheese, cognac (if using), salt, and pepper.
  4. 4.Process until smooth. Adjust seasoning if necessary.
  5. 5.Transfer the pâté to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
  6. 6.Serve chilled with slices of crusty bread or crackers.

lightbulb_outline Tips

  • chevron_rightFor an extra touch of luxury, drizzle a little truffle oil over the pâté before serving.
  • chevron_rightPair with a Loire Valley white wine such as Sancerre or Pouilly-Fumé to keep the regional flavors in harmony.