Post by merlinalison on Nov 1, 2006 12:58:21 GMT -1
MUSHROOM PATE
Ingredients
8oz. sliced mushrooms (I usually use chestnut mushrooms, but it does work with button mushrooms)
2 oz. butter
1 oz. breadcrumbs (preferably wholemeal)
4 oz. low fat soft cheese
1/2 small onion (finely chopped)
Juice of half a lemon
2-3 oz. butter (optional)
Freshly grated nutmeg
1. Cook the mushrooms gently in 1 oz. butter, stirring occasionally, until soft.
2. Stir in the bread crumbs.
3. Process mushroom mixture with soft cheese, onion and extra butter (if desired) until mixed.
4. Add lemon juice and nutmeg to taste.
5. Chill in freezer for approx. 1 hour (how firmly it sets depends on how much extra butter you add and how coarsely you blend it. I generally use no optional butter, or 1/2 of the amount above depending on how healthy I feel. I only use the full amount if I want to be able to cut the pate into slices. The more butter I use, the more lemon and onion I use to balance the flavour.)
Ingredients
8oz. sliced mushrooms (I usually use chestnut mushrooms, but it does work with button mushrooms)
2 oz. butter
1 oz. breadcrumbs (preferably wholemeal)
4 oz. low fat soft cheese
1/2 small onion (finely chopped)
Juice of half a lemon
2-3 oz. butter (optional)
Freshly grated nutmeg
1. Cook the mushrooms gently in 1 oz. butter, stirring occasionally, until soft.
2. Stir in the bread crumbs.
3. Process mushroom mixture with soft cheese, onion and extra butter (if desired) until mixed.
4. Add lemon juice and nutmeg to taste.
5. Chill in freezer for approx. 1 hour (how firmly it sets depends on how much extra butter you add and how coarsely you blend it. I generally use no optional butter, or 1/2 of the amount above depending on how healthy I feel. I only use the full amount if I want to be able to cut the pate into slices. The more butter I use, the more lemon and onion I use to balance the flavour.)
