This very simple, deliciously garlicky mushroom pâté is based on a recipe from Julie Davies, Use fresh, dried, wild or cultivated mushrooms or a mix.
Great for a starter or canapé… Serves 10 as a canapé.
250g Mushrooms, cleaned and finely chopped
3-4 Garlic cloves, peeled and finely chopped
250g Cream cheese
Salt and freshly ground black pepper
Heat the butter in a large frying pan over a medium heat.
Sauté the mushrooms and garlic, stirring frequently, for 10 minutes, or until all the moisture has evaporated.
Leave to cool for a few minutes.
In a food processor blitz the mushrooms until smooth, then add the cream cheese and blitz again to blend well.
Season to taste then leave to cool.
Refrigerate for at least an hour for the mushroomy garlicky flavours to develop. Bring back to room temperature and dollop generously onto crostini, crispbreads or triangles of toast. Delicious...
Sealed well this pâté keeps very in the fridge for up to a week.