Black trumpet pâté with sage and Marsala from Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms by Becky Selengut

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Notes about this recipe

  • rittingerv on September 01, 2023

    Would cook more liquid out as it was still kind of juicy after pureeing. Solved this by blending the last 2 tbsp butter into the pate, to make it more spreadable than juicy.

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