Wild mushroom pâté

Ingredients

• 450 g wild mushrooms (saffron milk caps or chanterelles)
• 3 tablespoons olive oil, plus a drizzle to serve
• 1 teaspoon thyme
• ½ teaspoon salt
• 2 tablespoons lemon juice

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of lemon
• What to use instead of thyme

Instructions

1. Wash the mushrooms, remove the stems and let them dry for a few minutes on paper towels. Cut them into medium pieces.
2. Heat the oil with the thyme over medium-high heat and brown the mushrooms for 6-8 minutes, stirring now and then. Take them off the heat when tender and golden and let them cool slightly.
3. Transfer the mushrooms, with any juices they released, to the blender with the lemon juice and salt. Blend for 3-4 minutes, until you have a smooth, spreadable pâté.
4. Taste and adjust the salt. Store in the fridge and serve cold with a drizzle of olive oil.

Nutrition facts

Approximate, per serving (about 88 g). Calculated with data from USDA FoodData Central.