Ingredients

½ cup plus 6 tablespoons unsalted butter

2 table spoons olive oil

5 1/4 ounces sliced fresh chanterelle mushrooms

salt and freshly ground pepper

1 clove of garlic pushed through a garlic press

1/3 cup marsala or sherry

juice and grated zest of ½ lemon

1 tablespoon tomato paste

a few sprigs fresh flat leaf parsley, chopped

Preparation

  1. Melt on-third of the butter with oil in large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with sauté & pepper.
  2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely.
  3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste.
  4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread