Mushroom Ragout (Faux Gras or Pate)
Recipe Date:
May 14, 2020
Serving Size:
6
Cook Time:
00:10:00
Difficulty:
Easy
Measurements:
Imperial (US)
I developed this as a vegetarian option for Pate. Savory and rich this mushroom spread pairs with earthy spicy reds. The cream gives it some fat to work beautifully with the tannins. Try with Reserve Merlot for a perfect match.
Ingredients
- 2 tbsps Butter
- 1 Pint Mushrooms, Porcini, Portobello or Wild Chopped
- 3 Cloves of Garlic pressed (I love garlic use less if desiered)
- 1 tbsp Fresh Parsley Chopped
- 1 tbsp Fresh Thyme Chopped
- 1/2 cup White Wine (I use Calcaria)
- 2 tbsps Worcestershire Sauce
- 1/4 cup Cream
- Salt and Pepper to Taste
Directions
In a heavy skillet melt butter over medium heat. Add mushrooms. Sauté until soft and wilted, add garlic parsley and thyme. Sauté for 3 minutes, deglaze with white wine, add Worcestershire sauce and cream. Continue to cook until sauce is thick and creamy. Serve on a cracker. If a smoother texture is desired placed cooled sauce in a small food processor. Add olive oil or stock if moisture is needed.
Serve over creamy cheeses on crackers for a perfect pair for Alluve, Merlot and Zinfandel.
