Sautéed mushrooms and pâté sauce with Iberian ham

75 minutes3 people
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By Alicia tomero

Sautéed mushrooms and pâté sauce with Iberian ham

This dish is a great idea to start a party menu. It is a simple recipe where you only have to sauté some mushrooms and mushrooms and prepare a delicious duck pate sauce. So that the mushrooms take on flavor, we will fry them with onion and garlic, and when it is time to serve them, we will place them in the center of a plate where we will culminate it with a mount of Iberian ham. The idea is that we have a great dish with volume, where it will be great with the pate cream.

If you like this kind of recipes you can try our scrambled eggs with mushrooms with ham or our Pumpkin cream with mushrooms. 

Sautéed mushrooms and pâté sauce with Iberian ham

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Sautéed mushrooms and pâté sauce with Iberian ham
  • Alicia tomero
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 300 g of mushrooms
  • 300 g of thistle mushrooms
  • 150 g of Iberian ham in thin slices
  • 4 cloves of garlic
  • 1/2 small onion
  • Sal Island
  • Ground black pepper
  • Olive oil
  • 400 ml of cream for cooking
  • 160 g duck pate

Preparation

  1. Peel and chop the onion in very small pieces. We do the same with garlic, doing much more small pieces.

  2. We clean the mushrooms and we make them sheets. We do the same with mushrooms.

  3. Heat a frying pan with a drizzle of olive oil. Add the chopped onion and garlic. we left it fry for a few minutes.

  4. We add the mushrooms and mushrooms and let it fry turning from time to time. If it has released water, let it reduce and let it brown. When we have it ready, we set it aside.

  5. In another small pan we put liquid cream and put it on medium low heat to warm up. We add the diced duck pate and we go around until it is undone. We have to have a liquid and thick sauce.

  6. We plated the recipe. Place the sautéed mushrooms and mushrooms on the base and in the center and place the slices of ham on top. we will fold them and we pile up so that the plate remains with volume.

  7. To the side we add with a small spoon the pate cream and we will do it in the shape of a large teardrop.


Discover other recipes of: Starters, Recipes, Garlic recipes, Pate Recipes

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