Alive and Cooking

Mushroom Pate

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6 large flat mushrooms

2 sticks celery, finely chopped

3 sprigs thyme leaves

3 shallots, finely chopped

200 g unsalted butter

60 ml tequila

Salt and pepper

Extra virgin olive oil

1 french bread stick, sliced in small pieces


Preheat oven to 180 degrees.

Brush the bread slices with oil, sprinkle with salt and bake until golden.

In a pan with a good splash of oil, slice one mushroom and fry. Sprinkle with salt and pepper, then remove, cool and line the edges of a round dish with the mushroom slices.

Finely chop the remaining mushrooms and fry off in the same pan with another good splash of oil. Tumble in the celery, sprinkle with salt and pepper, thyme leaves and cook until soft. 

De-glaze the pan with tequila, add the butter and stir until melted. Blitz the mixture in a food processor, spoon into the round dish and refrigerate for 2 hours. Serve with a pile of bread slices.

Mushroom Pate