Description
This mushroom pâté is made with porcini and oyster mushrooms. Brandy and extra virgin olive oil add depth of flavour to the creamy spread.
Serve mushroom pâté with thin slices of baguette or toasted sourdough. It’s a delicious filling for sandwiches and baked mushrooms.
A drizzle of olive oil or balsamic vinegar will enhance its earthy mushroom flavour. Celery or cornichons are a great accompaniment.
