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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