Saffron Milk Cap Pâté is a modern British recipe (based on a French original) for a vegetarian pâté made with wild saffron milk cap mushrooms in a cream and butter base with herbs and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Saffron Milk Cap Pâté.
Brush off dirt, pine needles, and debris from the saffron milk caps. Remove the stems and clean gently with a dry kitchen towel. Don't rinse. Slice into thin strips.
Melt butter in a frying pan over medium heat. Use to fry the onion and garlic for a few minutes, until fragrant and translucent.
Add the sliced mushrooms and season to taste with salt and black pepper. Cook slowly, stirring often to prevent burning for about 10 minutes. Allow the mushrooms to release their excess liquid and wait for this to evaporate away. If desired you can add a splash of white wine for extra flavour.
Once the mushrooms are fully cooked stir in the double cream, thyme and marjoram. Cook for another 5 minutes, until thickened then mix in the flat-leaf parsley.
Take off the heat then set aside to cool slightly before using a blender or hand blender to puree the mixture until smooth and creamy. Scrape into a bowl then chill the pâté in the refrigerator for a few hours to let the flavours develop and meld.
Store in a clean jar.
For longer storage, seal the jar with a layer of melted butter on top to keep it fresh for up to a week.
