Friday, 29 May 2015

Mushroom pate the conventional way

A friend commented that she would need to adapt yesterday's recipe because she hasn't got a Thermomix.  Seeing as I adapted it FOR Thermione, it seems only sensible to give the original method as well.  So here we go!

I used five ordinary mushrooms and four chestnut mushrooms
a splash of oil and a knob of unsalted butter
about 1/3 tsp lazy garlic puree
a pinch of salt
some parsley
about 1/4 pot of soft cheese (very roughly)
about 40g unsalted butter

Wipe and slice the mushrooms
Heat the knob of butter and the oil in a pan on a high heat.  Add the sliced mushrooms, mix and fry them for about 30 seconds until they are all hot.
Add the salt, the garlic and the herbs, lower the heat and gently cook until the mushrooms are softened (about 6 mins or so).
Remove from the heat and allow the mushrooms to cool for a few minutes.
Pop them into a food blender/processor, add the butter and the cream cheese and blend for half a minute.  Scrape down the sides and zizz again until it is the texture you want.
Spoon it all into a dish, smooth over the top, cover, cool and then chill.

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