2 tbsp canola oil
2 cups fresh or frozen chanterellemushrooms
salt and pepper
1 clove garlic
a pinch of cayenne pepper
¼ cup Tawny port or grappa
2 sprigs thyme
2 tablespoons tomato paste
½ cup canola oil
1 tablespoon nigella seeds
Ever since I have tried making this butter (pate) for the first time it has become one of my favorite dishes. Why? I guess the first and foremost, because the chanterelles are my all time favorite mushrooms. What I like them for is the slightly peppery flavor and beautiful color. The recipe has not changed much, but it is evolving as I am trying to make it in a different way, making it local and trying to enhance the woodsy taste. That is why the port can be replaced with gin, grappa or brandy. I am usually adding lots of thyme to cooking and fresh. However the biggest change is my using the cold pressed canola oil. Very healthy oil full of omega-3 fats. This way I ended up with a vegan butter with a deep, slightly peppery taste of the chanterelles.
Sort and clean the chanterelles, or rinse well and let drain on paper towels. Saute the chanterelles in two tablespoons of canola oil with a clove of garlic and thyme springs. Pour over the Tawny port or grappa and cook until the alcohol evaporates. Season to taste with salt, pepper and cayenne. At the end, add tomato paste. Cook until all the liquid has evaporated. After the chanterelles have cooled down blitz it with the canola oil to a thick paste of the consistency of a soft butter. Mix in the thyme leaves and black cumin (nigella).
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