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Sunday, 13 July 2014

Mushroom Pâté

Mushroom pâté is really easy to make, and one of my favourite things to have with hot crusty bread. It only has a shelf life of a couple of days so don't make too much! 


Ingredients:
Selection of mixed mushrooms
1 onion
Butter to fry
Salt, pepper, nutmeg
Cream cheese
Marscapone 
Lemon juice
Sage & parsley
Marsala wine





Blitz up your mushrooms. If you want it chunky, save a couple and roughly chop them. Fry gently in the butter with your onion and seasoning, then chuck in the herbs with a pinch of grated nutmeg. Stir in a glug of the Marsala wine. Once soft and cooked, leave the mushroom mix to cool.



Stir in your cream cheese. This will help it set but will make the pâté a little claggy. Soften it with the sweeter and creamier marsapone to balance and then add a squeeze of lemon. Season to taste, pile it all into a Kilner jar and pop it in the fridge for a few hours.



 

When your pâté is firm and cool, serve with hot bread, a selection of cheese, chutney and a glass of light dry wine.



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