Paté de champiñones al Oporto

Before saying goodbye I wanted to tell you that we have something new on the blog. We have updated the bio section and now Lluís shares the section with me. Now you can get to know him a little more and put a face to him. I hope you like it as much as I do.

  • 300 gr. of mushrooms
  • 80 gr. of onion
  • 3 cloves garlic
  • 60 ml. of port wine
  • 25 gr. of ground almond
  • Parsley
  • Thyme
  • Black pepper
  • Salt
  1. Chop the mushrooms and onion.
  2. In a hot pan, add olive oil and fry the onion and mushrooms over low heat.
  3. When you see that all the water in the mushrooms and that the onion is well done, add the garlic and fry for a couple more minutes.
  4. Now add the port wine, parsley and the thyme Let cook until the liquid reduces.
  5. Meanwhile, toast the almond in a pan or in the oven.
  6. Add salt and pepper to taste to the sauce and put it all in the blender jar. Add the ground almonds and blend until there are no lumps and it acquires a pâté texture.
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