Mushroom Pate
Mushroom Pate
 Prep Time ~2 Hrs | Cooking Time ~6 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~Yes |  Serves ~8+ |
Tip ~ Large flat mushrooms have more flavour than the smaller button mushrooms. Choose firm, undamaged dry ones and store in a paper bag in the refrigerator.
Ingredients
40g / 1 ½ oz butter
1 tbsp oil
400g / 14oz flat mushrooms, chopped
2 garlic cloves, crushed
3 spring onions, chopped
1 tbsp lemon juice
100g / 4oz ricotta cheese
100g / 4oz cream cheese, at room temperature
2 tbsp chopped fresh coriander
Method
- Heat the butter and oil in a large frying pan over a medium heat.
- Add the mushrooms and garlic. Cook for 5 minutes, or until the mushrooms have softened and the mushroom liquid has evaporated.
- Stir in the spring onions, and then allow to cool.
- Process the mushrooms with the lemon juice, ricotta, cream cheese and coriander until smooth.
- Season to taste, then spoon into a serving dish. Cover and refrigerate for 2 hours until firm