This mushroom pâté recipe is an updated version of the classic retro vegetarian buffet dish from my childhood in the 70-ies.
Mushroom Pâté (serves 4-6)
500 g fresh mushroom (cleaned and chopped into small pieces)
3 small onions, chopped
1 Garlic clove, minced
50 g Hazel nuts, chopped
100 g cooked rice
1 tblsp. Fresh or dried Thyme
30 g Gorgonzola
2 ½ dl cream
Salt and Pepper
- Heat up the oven till 175 degrees.
- Cook the onion, garlic, nuts, mushrooms and thyme in olive oil. Mix with the cooked rice and all the rest of the ingredients.
- Season to taste with salt and pepper. Pour into a greased nice crock and bake the pâté in the oven for around 60 minutes.
Can be served warm or cold together with freshly baked bread and a salad.