Page 24 - Veggiefood Presentation
P. 24
Mushroom Pâté
Ingredients Method
195 g mixed mushrooms Fry the onion slowly in a pan with the large
1 onion (diced) knob of butter and a small dash of olive oil for a
few minutes until soft, then add the
1 knob of butter mushrooms, thyme and garlic and cook for a
1 tablespoon fresh thyme leaves few minutes more. Once cooked, leave to cool
2 cloves garlic (crushed) completely.
2 tablespoons cream cheese Blend the mixture, together with the cream
50 g butter and a few thyme cheese, until you get a smooth paste.
leaves, to top Spoon into 4 ramekins and level as much as
possible using a knife or the back of a spoon.
Remember to leave enough space to top with
butter.
Melt the 50g butter and pour over the pâté to
seal then garnish with a few thyme leaves. Chill
for at least 3 hours before serving.
