Mushroom pate is light, moist and tasty.  It is a good way to use excess or ‘reduced’ mushrooms.  It is quick to make and suits vegetarians and meat eaters!

Season this pate well.  Chill in the refrigerator.  The butter glaze saves you having to serve butter.  This pate is delicious with fresh toasted brown bread.

Cooks Know How: You will not worry now if you have to cook for a vegetarian. Make this quick pate in the morning ready for supper.  This mushroom pate tastes every bit as good as a meaty version.  The tip is to be rather heavy handed with the seasoning and to chill it really well.  Also use butter because this helps to ‘set’ the pate.  When using the processor take care and pulse the blades by turning on and off to help the mixture become paste-like.  You could use a hand-held stick blender, but if you do, put the mushroom mixture in a deep sided jug and ‘mash’ using the stick-blender up and down  to work the mixture into a paste.  If you seem to get too much juice drain it off before putting the pate in the serving dish.  Dribble the melted butter over the surface to help seal it and to keep the pate soft, moist and fresh for longer. You will be delighted with the ease in making a lovely sharing dish.  Enjoy.