Wild mushroom pate

recipe from Neudorf Mushroom's Theres Krummenacher

Neudorf mushrooms Photo: Hannes & Theres Krummenacher

Makes 1.5 cups
      250 g    Button mushrooms finely diced
      20 g      Dried wild  mushrooms chopped
      100 ml  Water or white wine
      1 knob  Butter
      1 small Onion
      50 ml    Cream
      1 tsp     Corn flour
      1 tbsp   Vegetable stock
      Fresh chopped parsley
Soak the dried mushrooms in the water or wine.
Melt the butter in a pan over medium heat and caramelize the onion. Add the button mushrooms and cook gently for 3 minutes then add the soaked mushrooms including the liquid, stock and parsley. Cook for a further 5 minutes.
Dissolve the corn flour in the cream and stir into the mixture. Cook until thickened.
Cool and serve with fresh bread or crackers