Mushroom pâté with forest fruit sauce
Mushroom pâté with lamb's lettuce and forest fruit sauce.
Defrost the frozen fruit (in microwave or saucepan with 1 tbsp water). Clean the orange.
Grate half of the skin (the remainder of the fruit is not used). Puree the forest fruits with the port, orange zest and powdered sugar with a hand blender or food processor.
Divide the lettuce over plates. Cut the slices of pate through the middle and lay next to or on the lettuce. Spoon the forest fruit sauce over it.
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