Printable version Green Vegetable dishes
Non-illustrated recipe

Boletus Paté

Boletus Paté
  • For : 8 servings
  • Time : 1 h 15
  • Difficulty : easy

Ingredients for Boletus Paté :

  • 1 kg boletus
  • 1 kg lamb brain
  • 100 g crushed garlic
  • 1 bunch parsley
  • 1 bunch chervil
  • 2 pinch salt
  • pepper
  • 2 eggs
  • 2 egg yolks

Technical stages for Boletus Paté :

  • Wash the boletus, removing the soiled and bad parts, and clean then with a wet sponge. Don't wash with large amounts of water, they would soak it in.
  • Cook the cepes in a pan with the cleaned lamb brains and the crushed garlic. Pour it in a food processor, add the remaining ingredient. Mix thouroughly. Season.
  • Pour this mix into a buttered cake pan and cook in a bain Marie in a warm oven at 200°C or 392°F for approximately 45 minutes.
  • When finished, let the paté cool down a little, unmold and slice.
  • Serve warm with gravy sauce.
  • Note: You can add a few pieces of boletus to the raw meat preparation to find nice whole pieces when slicing the paté later on.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Oven thermometer -50°C à +300°COven thermometer -50°C à +300°C 14.70 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro