Loire Valley Mushroom Pâté
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- Serves 4
- Cooks in 30 mins (20m prep + 10m cook)
- Difficulty: Medium
- Tastes:
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Estimated nutrition per serving
Loire recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large skillet, melt the butter over medium heat. Add the shallots and garlic, and sauté until translucent.
- 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.Remove from heat and let cool slightly. Transfer the mixture to a food processor, add cream cheese, cognac (if using), salt, and pepper.
- 4.Process until smooth. Adjust seasoning if necessary.
- 5.Transfer the pâté to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
- 6.Serve chilled with slices of crusty bread or crackers.
lightbulb_outline Tips
- For an extra touch of luxury, drizzle a little truffle oil over the pâté before serving.
- Pair with a Loire Valley white wine such as Sancerre or Pouilly-Fumé to keep the regional flavors in harmony.