Recipe: Mushroom Pate

 There are a lot of things I like, and several things I love. In case you hadn’t noticed… I LOVE mushrooms. Actually, I think I might love love them. Know what I mean? Anyway, there are several recipes around that do not do the amazingness that is mushrooms (my ex used to call them fungus!!! which yes i know they technically are but he said it in a derogatory way towards the mushrooms; HARSH!!) I always find that mushroom recipes are either amazing or terrible. I hate canned mushroom soup but LOVE my Quick Slimming Mushroom Soup recipe. It is the same for Paté – some shop ones are horrific but after some work, I absolutely fell in love with this recipe and is my go to for any occasion which requires it… so basically every day. Here is my quick and easy, tasty and delicious mushroom pate recipe!

Quick List of Ingredients:

• oil+butter for frying

• 2 shallots

• 3garlic cloves

• 500g chestnut mushrooms

• 4 tbsp port optional

• 2 sprigs fresh tarragon

• 100g cooked chestnuts or hazelnuts if chestnuts unavailable

• 300g cream cheese

• salt+pepper

• bread to serve

Method:

1. Put the oil and butter in a frying pan over medium heat, peel and finally chop shallots and garlic, add to pan cook and for 3 minutes.

2. Finely slice the mushrooms, add to the pan with the port if you’re using it and then season with salt and pepper.

3. Turn up the heat and cook for 8 minutes or until the mushrooms have softened and liquid has evaporated.

4. Whilst this is going on, roughly chop the chestnuts and have them ready.

5. Tip the mushrooms mix in the food processor with chestnuts and some of the tarragon and cheese, blitz for a few minutes till smooth, divide into ramekins, place remainder of tarragon on top and chill.

6. Serve on toast, bruschetta, biscuits or right off the spoon!