Mushroom pâté

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 1 lb Mushrooms
  • 1 sprig Rosemary, Fresh
  • 2 Shallots

• Baking & Spices

  • 1 Pinch Black pepper, freshly ground
  • 1/4 tsp Salt

• Dairy

  • 3 oz Butter, unsalted
  • 8 oz Ricotta

Found on culinaryginger.com

Description

Directions

• In a sauté pan over medium heat, melt the butter.
• Add the mushrooms and shallots and sauté, until they begin to soften, 3-4 minutes.
• Add the salt and pepper.
• Add the garlic and rosemary, stir and cook for 2 minutes.
• Strain the mushroom mixture through a sieve to a bowl and allow to cool.
• Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning.
• Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.