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Magical Mushroom Pâté
This super easy and versatile number can be folded through freshly cooked pasta with a splash of olive oil for a delicious, simple supper. Or, use as a pâté or dip - with celery, carrots, radishes, oat cakes, toast... Or, melt it as a sauce for steak, or stuff into a breast of chicken before wrapping in bacon and roasting until tender. It also freezes well. Magical.
Ingredients
- 3 mugs cleaned and sliced mushrooms (any type)
- A spoon of butter
- Olive oil
- 2 garlic cloves, finely chopped
- 1 lemon
- 100g Homewood Fresh Ewe's Cheese
- 1 handful of fresh tarragon or parsley, leaves roughly chopped
- Sea salt and freshly ground pepper
Method
1. Melt a little spoonful of butter in a frying pan with a splash of olive oil. Add the mushrooms. Season well.
2. Sizzle till they start to pick up colour. Add the garlic and a good squeeze of lemon juice. Cook a little longer, till tender, add more oil if needed. Grate in some lemon zest. Take off heat to cool for a mo.
3. Put the cheese in the bowl of a food processor, add warm (but not sizzling hot) mushrooms and herbs. Blend till smooth. Season to taste.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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