Easy Mushroom Pate With Garlic And Herbs
From wynrol 14 years ago
- 10 minutes to make
- Serves 10
An easy-to-make Mushroom Pate,with herbs and garlic, cream cheese & butter, red wine and will keep in the fridge for 1 -2 weeks if kept sealed. Texture just like chicken liver pate once chilled, and a great alternative appetiser which is rich and creamy, and very, very tastey. Read more I am serving this on Xmas day for my Vegi daughter, but guarantee, everyone will want some for themselves. See less
Ingredients
- 12oz / 300g mushrooms (any type) shopping list
- 2oz / 50g butter shopping list
- 4 - 6 cloves of garlic, finely smashed & chopped shopping list
- 12oz / 300g cream cheese (Philli or deli bought) at room temperature shopping list
- Good splash of red wine (optional) shopping list
- 1 tbsp Lea n' Perrins (Worcester) shopping list
- 3 spring onions (including the green stalks) shopping list
- 2 tbsp fresh curley parsley shopping list
- 1 tsp dried tyme (optional) fresh better shopping list
- 1/2 tsp salt and freshly ground black pepper to suit shopping list
How to make it
- Clean and trim the mushrooms and chop them finely
- Heat the butter in a large frying pan over a medium heat
- Put the mushrooms and garlic and saute into pan, stirring frequently for 5 minutes, add the red wine (optional) and increase heat to burn off the alcohol add the dried herbs (but not fresh herbs) and saute for a further 5 minutes, at medium heat. Finish cooking and then leave to cool for a few minutes
- Whizz the mushroom mixture in a food processor until smooth then add the cream cheese, and and the fresh herbs you are using and then Whizz again till well blended. You will have to force the cream cheese into the blender base, as it will probably sit at the top of the blender.
- Season further to taste and then pour into ramkin dishes or a single large shallow dish while still warm & pourable. Leave to cool completely and cover with cling film and store in fridge for up to 7 days. Store up to 10 days if sealed and unopened.
- This is the same recipe I use every year for Xmas, but I have tried another recipe that substitutes the cream cheese for 2 x beaten eggs which are added to the mushroom mix at the end of their cooking time while still in the pan. The eggs do the same job as the cream cheese by making the pate solid. But to be honest, I found the taste of the eggs/pate mix to be too bland & stodgy and not nearly as tasty as the cream cheese version
A mess inside the blender
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The Rating
Reviewed by 1 people-
Perfect. I've been looking for a good 'shroom pate for this recipe (w u.s. measurements):
http://www.vegalicious.org/2006/12/04/mushroom-pate-filled-puff-pastry-stars/
Thanks for sharing the recipe. (Think I'm going to do this with ...more
californiacook
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