Recipe detail

Directions

1. Preheat the convection oven together with the enamel plate and add the shallot and garlic. Fry for about 5-7 minutes, stirring occasionally.
2. Add chopped mushrooms, butter and thyme.
3. Bake for 10-15 minutes and stir occasionally. As soon as the mushrooms are cooked, take the tray out of the convection oven and let it cool slightly. Then we put everything in an electric chopper, salt and pepper.
4. Add the cream cheese and the juice of one lemon. Chop to the desired consistency and add chopped parsley shortly before the end. We ideally transfer the pâté to a resealable glass container or plastic tube and let it harden in the fridge for a few hours.