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 package of duBreton Boreal Liver Pâté, cubed
- 10 mL (2 tsp.) of fresh thyme leaves