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  1. Back to homepage
  2. Recipes
  3. Mushroom & ricotta cheese pâté

Mushroom & ricotta cheese pâté

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 6
Makes:

100 grams butter, plus extra melted butter to cover the soup
400 grams mushrooms, cleaned, chopped
1 clove garlic, crushed
1  onion, finely chopped
2 juice of lemons
0.5 tsp. thyme, fresh
 pinch of cayenne pepper
2 tbsp. olive oil
 pinch of nutmeg, grated
150 grams ricotta
100 grams mascarpone
  seasoning

Instructions

STEP 1/7

Heat butter and olive oil in a large heavy bottomed frying pan.

STEP 2/7

Add onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute without cover.

STEP 3/7

Add the mushrooms, thyme, cayenne pepper and nutmeg. Simmer over a gentle flame for 10 minutes and add the lemon juice.

STEP 4/7

Use a suitable Braun hand blender and start blending slowly increasing speed wheel constantly with your thumb to highest power until mixture is smooth.

STEP 5/7

Fold in the ricotta and mascarpone at high speed along with the rest of the mushrooms.

STEP 6/7

Taste and season with salt and pepper.

STEP 7/7

Pack the mixture into individual moulds or ramekins and cover with a layer of melted butter.


This recipe was prepared using Braun’s MultiQuick Hand blender with its blending shaft, like for example in our set:MQ 700 Soup.
This recipe can be also prepared with MQ 5000 WH Soup, Braun’sTributeCollection FX 3030andIdentityCollection JB 5160.

  1. Back to homepage
  2. Recipes
  3. Mushroom & ricotta cheese pâté

Mushroom & ricotta cheese pâté

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:6
Makes:

Ingredients


100 grams butter, plus extra melted butter to cover the soup
400 grams mushrooms, cleaned, chopped
1 clove garlic, crushed
1  onion, finely chopped
2 juice of lemons
0.5 tsp. thyme, fresh
 pinch of cayenne pepper
2 tbsp. olive oil
 pinch of nutmeg, grated
150 grams ricotta
100 grams mascarpone
  seasoning

Instructions

STEP 1/7

Heat butter and olive oil in a large heavy bottomed frying pan.

STEP 2/7

Add onion and sauté for 2 minutes, then add the garlic and sauté for 1 minute without cover.

STEP 3/7

Add the mushrooms, thyme, cayenne pepper and nutmeg. Simmer over a gentle flame for 10 minutes and add the lemon juice.

STEP 4/7

Use a suitable Braun hand blender and start blending slowly increasing speed wheel constantly with your thumb to highest power until mixture is smooth.

STEP 5/7

Fold in the ricotta and mascarpone at high speed along with the rest of the mushrooms.

STEP 6/7

Taste and season with salt and pepper.

STEP 7/7

Pack the mixture into individual moulds or ramekins and cover with a layer of melted butter.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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