This pate tastes a bit like cream of mushroom soup. Perfect for vegetarians and nonvegetarians alike. The pate will keep for about a week, refrigerated.
Makes 8 to 10 servings
1 1/2 ounces truffle butter*
1 tablespoon olive oil
1/2 pound cremini mushrooms, chopped
1/2 pound button mushrooms, chopped
2 cloves garlic, minced
1/4 cup chives, chopped, plus extra for garnish
1 tablespoon lemon juice
3 1/2 ounces ricotta cheese, part skim
3 1/2 ounces plain cream cheese
Salt and pepper to taste
*Available online or at specialty food stores
Add the truffle butter and oil to a pan on medium-high heat. Add the mushrooms and garlic and cook until mushrooms are soft. Discard extra mushroom liquid, toss in chives and cool the mixture.
While mushrooms are cooling, combine lemon juice, ricotta cheese and cream cheese in a blender or food processor. Add cooled mushrooms and chives and blend together until desired consistency. (I prefer small mushroom chunks, not entirely smooth). Season to taste. I recommend liberal salt and fresh pepper.
Can in an airtight container and refrigerate. Serve with extra chives on top as garnish.
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