Porcini Mushroom Paté
Blend dried porcini mushrooms with olive oil and garlic powder to create a luxurious spread.
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1 cup jarred roasted red peppers, sliced
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1 oz dried porcini mushrooms
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1 cup boiling water
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2 tbsp olive oil
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1 small shallot, finely chopped
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2 cloves garlic, minced
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½ tsp garlic powder
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½ tsp fresh thyme leaves
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¼ cup cream cheese or vegan alternative
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Salt & pepper, to taste
Instructions:
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Rehydrate the porcini: Place dried porcini mushrooms in a bowl and cover with boiling water. Let sit for 20 minutes, then drain and chop finely.
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Sauté the aromatics: Heat olive oil in a pan over medium heat. Add shallots and garlic, cooking until softened.
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Cook the mushrooms: Add rehydrated porcini, garlic powder, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
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Blend to perfection: Transfer the mixture to a food processor, add cream cheese, and blend until smooth.
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Chill & serve: Refrigerate for 1 hour before serving with crackers or toasted bread.
