Preparation time: 20 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Servings: 6-8
Ingredients
For the pâté:
10 g dried black trumpets, morels or porcini mushrooms or 10 g ground Magic Blend (optional)
250 g mixed fresh mushrooms (cremini, portobello, chanterelle, hedgehog)
100 g pre-cooked chestnuts or other toasted nut like pecan
1 garlic clove, minced
1 French shallot
35 ml olive oil
15 ml truffle oil
30 ml Marsala wine
30 ml balsamic vinegar
15 ml fresh rosemary
Salt and pepper, to taste
2 tbsp melted butter
7 tbsp (100 ml) heavy cream or vegan alternative for extra creaminess (adjust quantity to desired texture)
Preparation
Rehydrate the porcini mushrooms (if using)
Place the dried mushrooms in a small bowl and cover with warm water. Let soak for 15 to 20 minutes until softened. Drain, reserving the soaking liquid, and chop finely. Strain the liquid through a fine sieve or coffee filter to remove any grit.
Cook the mushrooms
Clean fresh mushrooms and shallot. Place in the food processor and chop in a coarse size. Heat the olive oil in a large skillet over medium-high heat. Add the mushroom-onion mixture and sauté, stirring regularly, until softened, about 5 minutes.
Add the minced garlic, rosemary, rehydrated porcini or Magic Blend to the pan. Cook for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates completely.
Deglaze the pan
Add the Marsala wine and the balsamic vinegar and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add 2 to 3 tablespoons of the reserved porcini soaking liquid for extra depth of flavor.
Add the chestnuts
Roughly chop the pre-cooked nuts and add them to the pan. Cook for 2 to 3 minutes, stirring to combine all ingredients. Remove from heat and let cool slightly.
Blend the pâté
Transfer the mushroom and chestnut mixture to a food processor. Add the truffle oil and cream. Pulse until you reach your desired consistency—smooth or slightly chunky.
Season and chill
Taste and adjust seasoning with salt and pepper. Transfer to a serving dish, cover with melted butter, and refrigerate for at least 2 hours to allow the flavors to meld.
Finish and serve
Serve the pâté with crusty bread, crackers, or fresh vegetables. Perfect as an elegant appetizer or part of a charcuterie board.
