Mushroom Pate

Serves: 4

Ingredients

  • 40g packet Porcini Mushrooms
  • Spray oil
  • 125g Chestnut Mushrooms, wiped & sliced
  • 1 Garlic Clove, chopped
  • 110g Light Cream Cheese
  • 2 tsp Lemon Juice
  • Few drops Tabasco
  • Nutmeg, freshly grated
  • Fresh flat leaf Parsley, chopped to garnish

Method

Soak the porcini in 100ml hot water for at least 30 mins, then drain.

Coat the base of a frying pan with about 4 sprays of oil. Heat the pan and stir fry the chestnut mushrooms and garlic for 1 minute. Remove from the pan.

Fry the soaked mushrooms for 1 minute to dry them off.

Put the cheese and lemon juice into a processor, add most of the chestnut mushrooms, reserving a few for garnish, the porcini and garlic.

Process until smooth.

Season to taste with black pepper, Tabasco and nutmeg.

Spoon into a dish and chill.

Remove from the fridge 30 mins before serving, to allow the flavours to develop.

Serve garnish with reserved sliced mushrooms and a little parsley.

This recipe is from The Big Book of Best Kept Secrets of the WI published in 2006 by Simon & Schuster.