A customer (a very generous one) gave me some of her lard with chanterelles. She rendered some Mangalitsa lard, fried some chanterelles in it. It was her first attempt at making something like this. Although such spreads aren't common in America (outside of restaurants), you find them overseas, in fancy or less fancy incarnations.
Due to the special composition of Mangalitsa lard, this spread is very light and tasty. Plain Mangalitsa lard would be fine, but the mushrooms give it extra flavor and make it very fancy.
I had some cold on bread. That was very good. Later I warmed up some bread, put the lard on it and added a bit of salt. That was even better. It tastes great on rice too.
If Manfred Stockner were making this sort of spread, It think he'd probably mince the mushrooms more, add salt and then mix them in to whipped lard. That's what he does with Mangalitsa liver, to make a spread.
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