Mushroom and artichoke pâté
serves 4
Portobello mushrooms are sautéed in
olive oil, garlic and thyme, then pureed with artichoke hearts to
make this simple, delicious and versatile pâté.
9 oz (250g) portobello
mushrooms — chopped
½ cup chopped canned artichoke hearts
2 shallots (or ½ red onion)
¼ cup white wine
2 garlic cloves — finely chopped
¼ teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
HEAT 2 tablespoons of the extra virgin
olive oil over a medium heat. COOK the shallots for 5 minutes,
stirring occasionally. ADD the garlic and cook for 30 seconds, then
add the mushrooms, thyme, salt, pepper and white wine and cook for 5
minutes, stirring occasionally. STIR in the artichoke hearts and
leave to cool for 5 minutes. ADD the mixture, plus the reserved
tablespoon of olive oil, to a food processor or blender and process
until smooth.
© MediterrAsian.com