GLUTEN FREE MUSHROOM PATE
THIS AMAZING GLUTEN FREE RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN"
Quantity
Makes 4 small jars
Ingredients
600g mixed mushrooms (white, Swiss brown, portobello) roughly chopped
10g dried porcini mushrooms
150ml hot water
3 garlic cloves, crushed
30g butter
1 onion finely diced
2 tablespoons chopped marjoram
Fresh Bay leaves
6 sprigs Fresh thyme, leaves stripped
2 tablespoons chopped parsley
Juice of 1 lemon
Salt and pepper to taste
200g cream cheese
1 tablespoon soy sauce
Method
1. Combine the dried porcini mushrooms and hot water and set aside.
2. Heat the butter in a large frying pan and add the garlic and onion and sautee on low heat until soft. Add the mushrooms, thyme, marjoram, and bay leaves and cook on medium heat.
3. Squeeze the liquid from the porcinis and set aside. Chop the porcini and add to mix. Season with salt and pepper, soy sauce and add the lemon juice.
4. Allow to cool, place in a food processor with the cream cheese and blend to desired consistency.
5. Adjust seasoning and add the chopped parsley and spoon evenly into jars. Tap the jars to level the mix and spoon over jelly and place a sprig of thyme or bayleaf on top to garnish, chill until set and enjoy with toasted bread, cornichons or as part of a grazing platter!
For the jelly
150ml porcini soaking liquid
5ml marsala wine
5ml soy sauce
2 sheets of gelatine (3 grams)
Warm the porcini liquid, soy, and marsala. Soak the gelatine in cold water until soft, squeeze out excess water and add to liquid. Melt and allow to cool before spooning over pate