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Kasia's Indulgent Wild Mushroom Pté A luxurious, earthy spread best enjoyed on thick sourdough with juicy tomato slices

Kasia's Indulgent Wild Mushroom Pté A luxurious, earthy spread best enjoyed on thick sourdough with juicy tomato slices

Author: By Kasia Yoko
Date: 2025-03-11

This is not your average pté. It's a deep, velvety, umami-packed spread that tastes like a walk through a damp, mossy forest. The secret? A rich combination of butter, caramelized onions, garlic, fresh herbs, and the magic of wild mushrooms.

If you have dried wild mushrooms-lucky you! Their intense, earthy flavour takes this pté to another level. If not, a good mix of fresh mushrooms (or even just giant button mushrooms) will still make something wonderful.

It's not just for toast-swirl it into pasta, spoon it over grilled meats, stir it into soup, or eat it straight from the jar with a spoon. I won't judge.

Ingredients

• 1 kg mixed mushrooms (wild, button, portobello-whatever you can find)

• 2 large onions, roughly chopped

• 1 head of garlic, cloves peeled and smashed

• 200 g butter (yes, the whole block-don't hold back!)

• 250 g mascarpone cheese (for a creamy, dreamy texture)

• A handful of each: fresh sage, parsley, dill, thyme, and chives

• 2 tbsp rosemary (chopped finely)

• 2 tbsp olive oil

• 1 splash of brandy or dry white wine (optional but heavenly)

• A pinch of nutmeg (trust me on this)

• Salt and freshly cracked black pepper, to taste

• Melted butter, for sealing

• Rehydrated dried wild mushrooms (plus their soaking water for extra depth)

Directions

1. Preheat your oven to 175°C.

2. Clean the mushrooms and roughly chop the onions and garlic.

3. In a large ovenproof dish, toss together the mushrooms, onions, garlic, butter, olive oil, and all the herbs. Drizzle with brandy or wine if using. Cover with foil and bake for 2 hours, then uncover and bake for another 30 minutes until golden and caramelized.

4. Transfer everything to a blender, add the rehydrated wild mushrooms along with their soaking water, and blend until silky smooth. Stir in the mascarpone cheese, a pinch of nutmeg, and season generously with salt and freshly cracked black pepper.

5. Pour the mixture into an ovenproof dish and bake for another 45 minutes, allowing the flavors to deepen and intensify.

6. Let it cool slightly before spooning into sterilized glass jars, leaving some space on top.

7. Seal with melted butter, refrigerate, and let it work its magic.

Serving suggestion: Slather on toasted sourdough, top with fresh tomato slices, or pair with a crisp glass of wine. You deserve it.