Macerated cherries
On the side
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.
