It was for spreading… mushroom and thyme pate

Preparation

In a frying pan over medium heat place the butter next to oiladd the leeks with the onion, garlic and cook for 5 minutes. Do not add salt at this point. Add the mushrooms and cook for 3 minutes. Add the lemon zest and juice. Add the nutmeg, white wine, 2 sprigs of thyme. Cook for 4 minutes and now add the salt. Leave warm and process next to cream cheese until it is pasty.

Place the mixture in a container. Cut the mushrooms to decorate and cook lightly in a little oil and place on top, add a few sprigs of thyme and place 2 tablespoons of olive oil. Take to the refrigerator.

Tips

* Don’t overcook mushrooms since they will release a lot of water. If you still have a lot of water, you can put 1 teaspoon of unflavored gelatin in warm water.

* The top layer is formed if the olive oil is of quality. At room temperature it returns to its liquid state.

* You can replace it with melted butter the top cape.

* This pâté Lasts in the refrigerator for a maximum of 6 days.

#Argentina