Recipe by Tim Barker
This is Italian not because I have used Italian mushrooms in the recipe. It was inspired by a fantastic mushroom pate I eat last summer while on holiday in Umbria. This is extremely easy to make I recommended serving it heaped on warm wholemeal toast. In my opinion this makes an Ideal starter, snack, lunch or even breakfast.
Top Review by sloe cooker
This is great!! It produced a wonderful aroma while it was cooking. I followed the recipe with no changes, using fresh bread crumbs (1/2 slice of bread) and 0.66 pounds of baby bellas.
This was easy and has a very good taste. To me it was not spicy at all. I can't wait to try it again tomorrow after the flavors have mingled. Thanks Tim Barker for sharing.
Made for PAC Spring 2012
- 300 g mushrooms (peeled and chopped)
- 1 medium onion, finely chopped
- 3 large garlic cloves
- 1⁄4 teaspoon chili powder
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon thyme (dried)
- 2 tablespoons breadcrumbs
Directions See How It's Made
- Add 1 tbls olive oil to a medium pan (not a non-stick frying pan)
- Finely Chop the onion and fry with the crushed garlic until soft, just before they start to brown.
- Add the chopped mushrooms, chili and thyme and continue cooking until the mushrooms are soft. Be carful not to overcook, as the mushrooms will make the mixture too liquid.
- Try the mixture and add salt and pepper to taste.
- Take off the heat, add the remaining olive oil and breadcrumbs and mix in a blender. I suggest not blending for too long and the pate will have a nice coarse texture.
- Chill in the fridge until ready to serve.
- Comment:. This is quite spicy so you may want to use less chili. Or perhaps more!