If you think mushroom pâtés are always going to be a disappointment, you’ve been eating the wrong ones. This recipe is garlicky and works equally well with various mushrooms—fresh, dried, wild, or cultivated.
If you have any pâté left over, try stirring it into a little hot béchamel sauce or some cream to create a delicious mushroom sauce.
10 mins
Method
Instructions:
Clean and trim the mushrooms, then chop them finely.
Heat the butter in a large frying pan over medium heat.
Add the mushrooms and garlic, and sauté, stirring frequently, for 10 minutes, or until all the moisture released by the mushrooms has evaporated.
Leave to cool for a few minutes.
Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well blended.
Season to taste, then leave to cool completely.
Refrigerate for at least an hour to allow the garlic flavor to develop. Serve in generous dollops on crostini or triangles of toast.
This pâté keeps well in the fridge for up to a week.
Ingredients
Serves 10–12 as a canapé
250g mushrooms
30g butter
3-4 garlic cloves, peeled and finely chopped
250g cream cheese
Salt and freshly ground black pepper
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