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.
Clean if necessary, trim and chop the mushrooms finely.
Heat the butter in a large frying pan over a medium heat.
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.
Blitz the mushrooms and garlic in a food processor until smooth.
Add the cream cheese and blitz again until well mixed.
Place in the fridge for at least an hour so the the flavours meld.
Serve on triangles of toast or crostini or crackers.