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  • 1.3 lb mushrooms
  • 1 scallion
  • 2.5 oz peanuts
  • 1 tbsp ricotta
  • Salt, pepper, rosemary
  • Olive oil
  • 2 tbsp butter

Macerated cherries

  • 9 oz cherries
  • 1 tbsp brown sugar
  • 2 tbsp port wine

On the side

  • Toasts or crackers


Wash the mushrooms and cut into quarters, then put in a loaf pan or oven tray, add sliced scallion, and season with salt, pepper, rosemary, olive oil and butter. Stir and then put in the oven, preheated to 360°F, for 30 minutes or until the mushrooms are cooked. Allow to cool.

Once cold, grind all the mushrooms in a food processor or with a hand blender. Add the peanuts (ground, or whole if you prefer to grind it all together) and once you obtain a paste, add the ricotta. Stir and refrigerate until serving.

For the macerated cherries, thinly dice the cherries, put in a bowl with sugar and port wine, stir and let it rest for about 30 minutes, refrigerated.

When serving, put the pâté in a dish or bowl over the macerated cherries, with toast or crackers on the side.