Again, here is a copy of Lesley's yummy pate recipe.
Mushroom Pate
(originally from Geoff & Isabel)
Ingredients:
I
onion finely chopped
250g/280g
Closed Cap/Button Mushrooms finely sliced or grated
3
Garlic Cloves (but I only used 1…..) crushed or finely chopped
250g
Cream Cheese
Salt
and Freshly Ground Pepper
Curry
Powder and Garam Masala in my mix (this is added to the onions about
half way through cooking)
Method:
Heat
butter & oil in a frying pan and gently sweat the onions and
garlic (taking care not to brown them)
Meanwhile,
do the same with your mushrooms, making sure you cook off all the
liquid that comes out of the mushrooms (I actually partially drained
mine!) Again, try not to ‘brown’ the mushrooms as it affects the
overall look of the pate!
Mix
the mushrooms and onions together, season to taste and leave to cool.
This is important!
Add
the cooled mixture to a blender/food processor and give a good blitz,
then add your cream cheese and process until smooth.
Keeps
for a week in the fridge in a sealed container, but I always remove
it from the fridge to allow it to come to room temperature before
serving.
Serve
with crostini (I got mine from Tesco – top shelf near the savoury
biscuits) or home made melba toast.
