Pilzrilette (Mushroom Pâté) - cooking recipe

Ingredients

2 1/4 cups ghee (clarified butter)
1 lb mushrooms, finely chopped
2 None onions, finely diced
1-2 tsp honey
1/2 bunch fresh thyme

Preparation

Heat 2 tbsp ghee in a large skillet. Saute mushrooms and onions for about 20 mins, until liquid has evaporated completely. Add honey and season to taste. Add remaining ghee then simmer over low heat for 8 mins. Add thyme and cook for 2 mins. Transfer mushrooms to 4 jars. Cover with ghee. Seal, let cool to room temperature then chill.
Remove jars from fridge about 30 mins before serving.