Enjoy a taste of Sweden with this flavorful and creamy Chanterelle Mushroom Pate. Made from fresh chanterelle mushrooms, onions, garlic, and cream cheese, this pate is perfect for spreading on crackers or toasted bread. It can be served as an appetizer or as a part of a charcuterie board. The earthy flavor of the mushrooms combined with the creamy texture creates a delightful and sophisticated dish. It's easy to make and will impress your guests!
Ingredients
- 1 pound fresh chanterelle mushrooms
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 tablespoons butter
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Clean the chanterelle mushrooms by gently brushing off any dirt or debris. Cut them into small pieces.
- Heat a large skillet over medium heat and melt the butter. Add the chopped onions and minced garlic, sauté until translucent and fragrant.
- Add the chanterelle mushrooms to the skillet and cook until they release their liquid and become golden brown, about 10 minutes.
- Remove the skillet from heat and let the mushrooms cool slightly.
- In a food processor, combine the cooked mushrooms, cream cheese, lemon juice, salt, and pepper. Process until smooth and well blended.
- Taste and adjust the seasoning if needed.
- Transfer the pate to a serving dish and refrigerate for at least 30 minutes to allow it to set and develop flavors.
- Garnish with fresh parsley before serving.
- Serve the Swedish Chanterelle Mushroom Pate with crackers or toasted bread.
