Ingredients

• 2 ½ cups (300 g) mushrooms (cremini, maitake, trumpet or mixed), stemmed, cut into thick slices
  
• 3 shiitake mushrooms, stemmed, sliced
  
• 1 cluster shimeji mushrooms, stemmed, separated
  
• 1 medium onion, sliced
  
• 2 oil-packed anchovy fillets, drained
  
• 1 clove garlic, minced
  
• 2 teaspoons kosher salt
  
• 1 bay leaf
  
• 1 ½ tablespoons (20 g) unsalted butter
  
• 2 ⅞ cup (700 ml) milk
  
• ⅜ cup (100 ml) heavy cream

Garnish

• Chopped chives

Directions

1. Add butter and garlic to the pot and sauté over [LOW] heat for 3 minutes or until fragrant.
2. Once fragrant, add in anchovy and sauté over [LOW] heat for another minute.
3. Add mushrooms, onions, salt, and a bay leaf and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.
4. Remove bay leaf and puree the sautéed vegetables until smooth using a blender.
5. Add milk and heavy cream, and continue to stir. Transfer the mixture back to the pot, cover and simmer over [LOW] heat for another 10 minutes. Finish with chopped chives for garnish and serve. 

Notes: You can skip Step 5 and use the paste as pâté. Adjust the recipe based on the pot size:

Product: 14cm Oven Pot
Ingredient Amount: Decrease by 75%
Cook Time: 5-10 min less
Serving Size: Serves 1

Product: 18cm Oven Pot
Ingredient Amount: Decrease by 50%
Cook Time: Use standard
Serving Size: Serves 1-2

Product: 26cm Oven Pot
Ingredient Amount: Increase by 50%
Cook Time: 5-10 min more
Serving Size: Serves 5-6