Mushroom Pâté from Dried Mushrooms

Cooking method

1. Step 1:

   

   Gather everything you need to make mushroom pâté from dried mushrooms. It's best to use wild mushrooms you've foraged and dried yourself rather than store-bought ones — the pâté comes out more fragrant. For seasoning you might use herbes de Provence, for example, but don't drown the pâté in bold, sharp spices. The flavor of the mushrooms themselves should come through first.

2. Step 2:

   

   Rinse the dried mushrooms under running water to wash away any grit, then cover them with clean water. Leave them to soak for at least a couple of hours.

3. Step 3:

   

   After soaking, drain the mushrooms, fill the pot with fresh clean water, and set it over the heat. Cook the mushrooms in a small amount of water over medium heat for about an hour. Then strain off the broth into a separate container. You won't need it for the pâté, but it makes a great base for a fragrant sauce or a light soup.

4. Step 4:

   

   Peel the onion, rinse it, and cut it into large half-moons. Add it to a skillet, season with a little salt, and gently fry it in vegetable oil until translucent. Toward the end, add the spices and stir.

5. Step 5:

   

   Put the boiled mushrooms and fried onion — along with the oil it cooked in — into a blender and blend until smooth. If you don't have a blender, you can run the onion-and-mushroom mixture through a meat grinder, ideally using the finer plate.

6. Step 6:

   

   The mushroom pâté is ready. Add more salt to taste if needed, let it cool, then transfer it to a bowl or small dish and serve.