Unsalted Butter 2 tbsp
Olive Oil (extra-virgin) 3 tbsp
Garlic (chopped) 2 cloves
Shallot (chopped) 1 small
Fresh Thyme 2 stems
Red Pepper Flakes a pinch
(coarsely chopped) 500g
Dry Sherry 3 tbsp
Sea Salt as required
Ground Black Pepper as required
Parsley Leaves 1/2 cup
Cream Cheese 1 tbsp
Heat the butter and 2 tablespoons of the oil in a large skillet over medium-low heat. Stir in the garlic and shallot; cook for about 5 minutes or until softened. Add the thyme sprigs and crushed red pepper flakes; cook for 1 minute.
Add the mushrooms and the remaining 1 tablespoon of oil. Increase the heat to medium; continue to cook for 6 to 8 minutes, stirring occasionally, until the liquid released from the mushrooms has almost evaporated. Add the sherry and season lightly with salt and black pepper. Cook for 10 minutes more, or until all the liquid in the pan has evaporated. Let it cool.
Discard the thyme stems, and then transfer the mushrooms to a food processor along with the parsley. Pulse until finely chopped. Add the cream cheese and pulse just until incorporated.
Taste and add more salt, black pepper and/or crushed red pepper flakes, as needed. The pâté is ready to serve or it can be refrigerated in an airtight container for up to 4 days. Top up the Rissotto with Mushroom pate and Parmesan chips.
(Courtesy: Chef Neha Singh, Cicchetti by Mr. Beans, Gurugram)