Mushrooms are a miracle food. This recipe calls for porcini and portobello, but feel free to experiment with different variations. If you live near a big city with a large Asian population, you can find an incredible selection of exotic mushrooms at the local Asian market. You’ll see things you’ve never even heard of that taste amazing and have certain anti-aging or anti-cancer properties that modern medicine is just beginning to become aware of.
I’m a huge fan of great recipes that help you be just a little bit healthier without sacrificing flavor and joy, so this one completely hits the mark.
Give it a try and let us know what you think.
If you’re strictly vegan let us how you altered the recipe. Did you try soaked walnuts or cashews instead of the goat cheese? How did that taste? We’d love to hear. 🙂
- 1 Tbs dried porcini mushrooms
- 60 grams (4 Tbs) unsalted butter
- 1 medium red onion, finely chopped
- 1 garlic clove, crushed
- 700 grams Portobello mushrooms, sliced
- ¾ cup brandy
- 2 tsp fresh thyme leaves
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper
- 100 grams “Philadelphia” type cream cheese
- 100 grams goat cheese
Put the dried porcini mushrooms in a bowl with 2 tablespoons boiling water. Let them soak until soft, and then chop finely reserving their water.
In a large skillet, melt the butter over medium-high heat. Add the onion and garlic with a pinch of salt and cook a few minutes, stirring occasionally, until onion is soft. Increase heat to high and add sliced mushrooms. Cook for 3-4 minutes until mushrooms are cooked and begin to brown. Add the brandy, thyme leaves, salt and pepper. Leave to cook until the brandy is almost evaporated and not many juices remain in the skillet.
Put mixture in a blender or food processor. Add the parsley and pulse until everything is nicely ground. Add the cheeses and pulse again. Taste for salt and pepper and adjust if necessary.
Transfer mixture in ramekins and decorate with extra thyme leaves and freshly ground black pepper. Store in the fridge covered with plastic wrap. Bring to room temperature before serving, although straight out of the fridge is also delicious.