Mushroom pate

It would be fair to say we love mushrooms. Sadly this season has given us not a single edible mushroom! All is not lost though because about 20 minutes drive from here is Parkvale Mushrooms, the local mushroom “factory”. We buy trays of seconds for ourselves, and preserve under pressure, pint size jars ready for soup or anytime we need mushrooms. With the leftovers we make pate to eat on toast or crostini.

Print Recipe

Mushroom pate

Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

as canape

Ingredients

• 250 grams mushrooms
• 30 grams butter
• 3 - 4 cloves garlic peeled and finely chopped
• 250 grams cream cheese
• salt and freshly ground pepper

Prep Time 5 minutes Cook Time 20 minutes Passive Time 1 hour Servings as canape Ingredients 250 grams mushrooms 30 grams butter 3 - 4 cloves garlic peeled and finely chopped 250 grams cream cheese salt and freshly ground pepper

Instructions

1. Clean if necessary, trim and chop the mushrooms finely.
2. Heat the butter in a large frying pan over a medium heat.
3. Drop in the mushrooms and the finely chopped garlic and saute, stirring frequently for 10 minutes or so, until all the liquid has evaporated. Leave to coo for a few minutes.
4. Blitz the mushrooms and garlic in a food processor until smooth.
5. Add the cream cheese and blitz again until well mixed.
6. Place in the fridge for at least an hour so the the flavours meld.

Recipe Notes

Serve on triangles of toast or crostini or crackers.