Homemade Truffle Pâté Recipe
Making truffle pâté at home is a delightful way to enjoy the luxurious flavors of truffles. This recipe combines the earthy aroma of truffles with the richness of mushrooms and butter, creating a smooth, savory spread perfect for appetizers or adding to your favorite dishes.
Ingredients of our homemade truffle pate
- 100g fresh truffles (black or white, finely chopped or grated)
- 200g mushrooms (preferably a mix of cremini and porcini, finely chopped)
- 1 small onion or shallot (finely chopped)
- 2 cloves garlic (minced)
- 100g unsalted butter (softened)
- 2 tablespoons olive oil
- 50ml heavy cream
- Salt and pepper (to taste)
- Optional: A splash of brandy, cognac, or truffle oil for extra flavor
Instructions on homemade truffle pate preparation
- Prepare the Truffles:
- If using fresh truffles, clean them gently with a soft brush or damp cloth to remove any dirt. Finely chop or grate the truffles, setting them aside for later use.
- Cook the Mushrooms:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion or shallot and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and become soft, about 8-10 minutes. Stir occasionally to prevent sticking.
- Season the mushrooms with salt and pepper to taste. If you’re using brandy or cognac, add a splash to the skillet and cook until the liquid evaporates.
- Blend the Ingredients:
- Transfer the cooked mushroom mixture to a food processor. Add the softened butter and heavy cream, then blend until the mixture is smooth and creamy.
- Add the finely chopped or grated truffles to the mixture and pulse a few times to incorporate. Be careful not to over-blend; you want to preserve some texture.
- Adjust Seasoning:
- Taste the pâté and adjust the seasoning with more salt, pepper, or truffle oil if desired.
- Chill and Serve:
- Transfer the truffle pâté to a small serving dish or ramekin. Cover with plastic wrap and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- Serve the pâté chilled or at room temperature, spread on toasted baguette slices, crackers, or as an accompaniment to meats and cheeses.
Tips for the preparation and storage of the Truffle pate:
- For the preparation of the pate, I use mostly our wild truffles (second quality) right into the season when their price on the market drops significantly. Typically this happens in July. This is the best month for homemade truffle product preparation.
- Such truffles are available in our online store on in ETSY.
- If you wish to do truffle pate in spring – I would suggest using tuber borchii – its aroma is much more intense than one of the black truffles and it will become even better. You can find tuber borchii in our etsy shop as well.
- Storing: Homemade truffle pâté can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.
- Variations: You can add nuts (like toasted pine nuts or walnuts) or herbs (like thyme or rosemary) to the pâté for additional flavor.
- Vegan Option: Substitute butter and cream with vegan alternatives like coconut cream and plant-based butter for a dairy-free version.
This homemade truffle pâté is a luxurious treat that’s perfect for special occasions or as a sophisticated addition to your everyday meals. Enjoy the deep, earthy flavors of truffles in every bite!
