Ingredients
- 6 tbsp capers
- 100 g olives (pitted)
- ½ kg mushrooms
- 30 g olive oil
- 70 ml white wine
- 150 g light cream
- Salt
- Black pepper
- Rosemary
- Basil
Method
First prepare the mushrooms – slice them and sauté them in the olive oil. Add a little salt and black pepper. When the liquid has evaporated, add the white wine and keep cooking until that has evaporated too. Add the capers and the finely chopped olives. The mixture needs about another 15 minutes of cooking. Then remove from the heat and blend. Return the resulting creamy mixture to the heat and add the cream. Stir well and leave on the heat until the liquid evaporates and the mixture thickens.
Transfer the pâté to a small bowl and refrigerate overnight to set.
Serve the pâté with toast or crackers, or use it as an accompaniment to vegetables.
