Patè di Crostini ai Funghi

by | Aug 22, 2014 | Food and Wine, White Fox News | 0 comments

These Mushroom Crostini are the second recipe from our Wine Tasting nibbles!
 An easily made starter that takes little time to prepare, about 20 minutes with 15 minutes cooking time,  it is very reasonably priced and has a wonderful taste!
It needs to be chilled for at least an hour before use.


Ingredients for 6 people

Brandy – one generous teaspoonful

Mushrooms 250g, chopped

1 or 2 Shallots or spring onions, finely chopped

Butter 120g – (The original recipe suggests 150g, but I think that this quantity, or even a little less, or 70% butter 30% mascarpone cheese works fine!)

Walnuts, 20g

1 hard-boiled egg

Salt and Pepper

1 Baguette for the Crostini

Small bunch of chives

Clean the mushroom and sweat the finely chopped shallots or spring onions in about half the butter until lightly golden, then add the chopped mushrooms.

Cook on medium heat for about 10 minutes, adding a little salt and pepper to taste.  Remove from the heat and let the mushrooms cool down.  Hard boil the egg in another pan, and let it cool down as well.

Place the cold mushroom’s mix into a food processor, along with the rest of the butter cut into small pieces, the hard-boiled egg, also cold and chopped up, and 20g of walnuts, finishing with a good sprinkle of brandy.

Process the ingredients until they turn into a smooth paste, taste to see if any more seasoning is needed, then refrigerate for at least an hour.  The presence of the butter in the mix will help it solidify and produce a paté of lovely consistency.

When ready to serve, toast a few slices of nice crusty bread, such as a Baguette or a Ciabatta, and spread the paté generously on each slice, finishing off with a sprinkle of chopped chives.

We found these tasty bites to be a perfect accompaniment to a glass of good Chianti Classico.