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.