Recipe courtesy of Sara Moulton

Morel Pate

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons butter

4 ounces fresh morels, sliced

4 ounces cremini mushrooms, sliced

2 sprigs fresh thyme

2 shallots, chopped

1/8 cup Madeira

Salt and freshly ground black pepper

1/4 cup sour cream

4 slices white bread, crusts removed, toasted


  1. In a medium skillet, over a high heat, melt the butter. Saute the morels and mushrooms 3 to 4 minutes. Add the thyme and shallots, and cook until translucent. Add Madeira and reduce. Season with salt and pepper. Cook until the mixture is fairly dry. Cool. Transfer mixture into a food processor and puree until smooth. Add sour cream and season to taste. Place in a crock and serve with toast points.;

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