Hot Boreal Mushroom Dip

Preparation
15 minutes
Baking
15 minutes
Portions
4 to 6
Ingredients
  • 15 mL (1 tbsp.) of olive oil
  • 2 – 227 g (8 oz.) containers of fresh mushrooms of choice, sliced
  • 125 mL (½ c.) of dried mushrooms
  • 1 shallot, thinly sliced
  • 125 mL (½ c.) of cider
  • 180 mL (¾ c.) of 35% or 15% cooking cream
  • 1 – 150 g (⅓ lb.) package of duBreton Boreal Liver Pâté, cubed
  • 10 mL (2 tsp.) of fresh thyme leaves
Preparation steps
  1. In a large pan, heat the oil over medium-high heat and then sauté the mushrooms and shallot for 7 minutes. Set aside half in a dish.
  2. Deglaze with the cider and reduce by half.
  3. Add the cream and bring to a boil.
  4. Add the cubed liver pâté gradually while stirring until it softens and blends into the mixture.
  5. Purée the mixture using an immersion blender.
  6. Garnish with the remaining sautéed mushrooms. Keep warm on the stove or in the oven until ready to serve.
  7. Sprinkle with thyme and serve hot with bread and crackers.