Bruschetta with Mushroom Pate Recipe
A very simple, fairly budget recipe that can be used to decorate both a festive table and a weekday morning with a cup of coffee. With wild mushrooms, of course, it tastes better, but it’s so good!
Servings Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Clean the champignons with a dry cloth or quickly rinse them in cold water. Cut into thin slices.
  2. Peel the onion and cut it into half rings. Melt 20 grams of butter in a frying pan, simmer the onion for 5 minutes.
  3. Add the mushrooms to the onion, fry over moderate heat for 10 minutes.
  4. Let the mushrooms cool down. Add the hard-boiled chicken egg, walnuts, and the remaining softened butter to the mushrooms and onions.
  5. Whisk with a blender until smooth. Add salt and pepper to taste. If desired, add cognac. Mix it. Refrigerate for at least 1 hour.
  6. Cut the baguette, fry the slices in a dry frying pan.
  7. Spread the pate, sprinkle with green onions.
  8. Ready!
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