Looking for a new snack or appetizer? Look no further than this Mushroom Pâté recipe. Made with mushrooms, garlic, and ricotta, this is the perfect bite!
1lbwhite or brown button mushroomscoarsely chopped, 450 g
½cupricotta*100 g
Optional: truffle oil
Instructions
Saute: Melt butter and oil in a large saute pan over medium/high heat. Add garlic, shallots, and thyme/rosemary and cook until shallots are soft, about 3 minutes. Add mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated, about 7 more minutes.
Puree: Add cooked mushrooms and ricotta to a food processor and blitz until smooth. Taste and season with salt as needed, finishing with a few drops of truffle oil if desired.