Ingredients / Shopping List
300g mushrooms ( any sort but chestnut are lovely)50 butterFreshly ground black pepper2 full tsp of soy sauce1 tsp of ‘Lea and Perrins’ Worcestershire SauceSalt to taste1 tablespoon double cream30g melted butter for the topping
300g mushrooms ( any sort but chestnut are lovely)
Freshly ground black pepper
2 full tsp of soy sauce
1 tsp of ‘Lea and Perrins’ Worcestershire Sauce
Salt to taste
1 tablespoon double cream
30g melted butter for the topping
Prep to Cook: Frying pan, wooden spoon, veg knife, chopping board, small dish, food processor or blender, small serving dish
Prep: Prep the mushrooms:
Open mushrooms and remove any growing compost using either a damp piece of kitchen paper or a soft brush like a pastry brush.
Trim the stalks about half a centimetre.
Dice up the mushrooms
Season well with freshly ground black pepper
Melt the butter in a frying pan
Fast fry the mushrooms and stir them until they show signs of browning
Cook rapidly for about 4 minutes, stirring every so often
Season with the soy and Worcestershire sauce
Prep the pate:
Process the mixture to blend it up
Add a tablespoon of thick double cream (or crème fraiche)
Press the mushroom pate into a serving dish
Melt a little more butter and pour it over the top of the mushrooms
Chill for several hours
Serve with toast or mini pitta
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.