MUSHROOM & THYME PATE
Servings: 4 people
Equipment
- chopping board & knife
- frying pan & wooden spatula
- food processor
- garlic press
- four ramekins /serving dish
- spatula
- lemon squeezer
Ingredients
- 25 g butter
- 1 banana shallot
- 250 g Chestnut mushrooms
- 1 small clove garlic
- 50 g fresh breadcrumbs
- 75 g butter
- 100 g full fat cream cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped thyme plus some sprigs for garnish
- 1 tbsp lemon juice
- 1 tsp soy sauce
- A little fresh grated nutmeg
- Salt and pepper
Instructions
- Peel and finely chop shallot
- Skin and crush garlic
- Slice mushrooms
- Chop herbs
- Take juice from lemon
- Melt 25g butter add shallot (fry 2-3mins)
- Add mushrooms and garlic
- Fry for about 5 mins. (Until liquid has evaporated and mushrooms are golden)
- Put onto a plate and leave to cool.
- Tip the mushrooms into the food processor and whizz until roughly chopped.
- Add remaining ingredients and season.
- Whizz until it still has some texture
- Spoon into serving dishes
- Chill for at least 2 hours.
- Bring to room temp before serving.
- Serve garnished with thyme sprigs, salad garnish and fresh melba toast.
- Can be made up to 2 days ahead and kept chilled in the fridge