Easy Mushroom Pâté

Ingredients

250g fresh mushrooms
25g butter, salted or unsalted
2 to 4 cloves of garlic, chopped or smashed
250g cream cheese
Salt and ground black pepper to taste

Method

You can use any edible mushrooms for this recipe, or a mixture of mushrooms. Wipe the mushrooms, trim the stalks and chop them small.
Heat the butter in a frying pan over a medium flame.
Add the mushrooms and garlic. Fry gently, giving them an occasional stir. The mushrooms will release moisture, so continue until this has cooked away.
Once they are cool enough, place in a food blender and blend until they are smooth. Next add the cream cheese and blend again.
Pack into small ramekins. I like to run some melted butter over the top, but this is optional.
Now leave them in the refrigerator until it’s time to enjoy the pâté.

Serve with thin toasts, oven bread, savoury biscuits or crispbread.

To make thin toasts, toast slices of bread, then cut them into half their thickness, and then into triangles. Optionally toast them again gently.

To make oven bread, cut slices of bread, cut these slices into triangles and place on a baking sheet in a low oven to dry out. If you love garlic, rub the surface of the bread with a cut garlic clove.

Try some of the mushroom cookbooks and mushroom recipe books in our store.