Fennel: I guess the aniseed flavour makes it a bit of an acquired taste- which in my house just means I need to hide it in things. The latest way is a luxurious twist on my original mushroom pate, something special for Christmas nibbles. This mix will make enough pate’ for 8-10 people. You could also make this recipe vegan by using my vegan cream cheese recipe as a substitute for the goats and soft cheeses.
- 10g butter
- 80g fennel bulb
- 220g mushrooms
- Salt & pepper to taste
- 2ml truffle oil
- 75g soft goats cheese
- 125g cream cheese
- 5g young fennel leaves (the bit that looks like dill)
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