Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

4.3 7 ratings

Prep. 10 min

Total 2 h 50 min

10 portions

Ingredients

fresh rosemary leaves only
2 sprigs
fresh thyme leaves only
5 sprigs
brown onion
75 g
garlic cloves
3
unsalted butter
50 g
dried porcini mushrooms crumbled
10 g
red wine
150 g
fresh Swiss brown mushrooms (see Tips)
250 g
salt
½ tsp
cream cheese
200 g
dried pepperleaf (see Tips)
2 tsp
Dijon mustard
½ tsp
fresh chives cut into small pieces, to garnish

Difficulty

easy

Nutrition per 1 portion

Protein 2.391 g

Calories 467 kJ / 111 kcal

Fat 10.662 g

Fibre 0.859 g

Carbohydrates 1.469 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Our 15th anniversary 12 Recipes
Australia and New Zealand

You might also like...

Show all

Sambal oelek

20 min

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Yellow curry sauce (Dandelion restaurant)

55 min

Barbecue sauce

1 h 40 min

Caramelised onion jam gravy

2 h 5 min

Tomato ketchup

1 h 25 min

Sweet chilli sauce

1 h 5 min

Beetroot, Parmesan and cashew dip

5 min

Herb and garlic dip

10 min

Char siew sauce

10 min

Avo and egg spread

35 min

Garlic and herb butter

10 min

Show all