Exotic mushroom and bacon paté

6 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
The bacon brings smokiness and depth of flavour to this paté.

By Food24 December 11 2014
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Ingredients (12)

200 g bacon — streaky, finely chopped
50 g butter
1 onion — finely chopped
2 cloves garlic — cloves, crushed
4 sprig fresh thyme — finely chopped
10 g porcini mushrooms — dried, soaked
500 g exotic mushrooms — mixed
2 Tbs cognac — or brandy or dry sherry
125 g cream cheese — full fat
salt and freshly ground black pepper
2 Tbs butter — melted
fresh thyme — sprigs
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In a large heavy based frying pan, fry the bacon until crispy. Remove from the pan.
Sauté the onion, garlic and thyme in the butter until softened and fragrant.
Add the mushrooms and sauté until browned and softened.
Squeeze excess liquid out of the soaked porcini mushrooms and add to the pan. Fry for a few more minutes.
Add the cognac and simmer until the cooking liquid is almost completely reduced.  Remove from the heat and allow to cool slightly.

Place the onion and mushroom mixture into a food processor together with the bacon and cream cheese.  Blend until it resembles a chunky paté consistency. Season to taste and blend some more. It should be smooth with a few coarse bits of mushroom and bacon.

Spoon into ramekins use the back of a spoon to smooth out the mixture. Garnish with a sprig of thyme and pour a thin layer of melted butter over the surface of each one.
Chill for at least 40 minutes before serving.  Can be prepared up to 3 days in advance.
Spread generously onto garlic bruschetta.

Replace exotic mushrooms with brown mushrooms.
For veggie option, replace bacon with more mushrooms.
Add fresh parsley.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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