Truffle & Mushroom Paté Recipe
Hazelnut, Smoked Olive Oil, Toasted Sourdough (VG)
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Ingredients
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Ingredients
Method
Directions
Prepare the mushrooms
In a skillet over medium heat, add 1 tablespoon of smoked olive oil. Once hot, add the mixed mushrooms and cook until they are soft and browned, about 8-10 minutes. Add minced garlic and thyme and cook for an additional 2 minutes. Season with salt and pepper.
Blend the paté
Transfer the cooked mushrooms to a food processor. Add the hazelnuts, truffle oil, and lemon juice. Blend until smooth and creamy, scraping down the sides as necessary. Adjust seasoning if needed.
Toast the sourdough
While the paté cools, toast the sourdough bread slices until golden brown.
Serve
Spread the truffle & mushroom paté on the toasted sourdough slices and drizzle with additional smoked olive oil if desired. Enjoy!