Mushroom pâté
This lovely aromatic pâté is delicious spread on buttery toast as a starter, perhaps with a garnish of parsley and chopped gherkins. Or try it for a dinner main with lots of Pecorino, stirred through a bowl of warm pasta; or used to top our spinach baked potatoes.
Ingredients
- 30g butter
- ½ large onion, chopped
- 1 garlic clove, crushed
- 200g mushrooms, cleaned and chopped
- 1 tbsp fresh thyme, chopped
- 75g flaked almonds, toasted
- 1 ½-2 tbsp soured cream
- 2 tbsp fresh parsley, chopped
- salt and pepper
Method
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Step 1
In a small frying pan, melt the butter. Add the onions and fry on a gentle heat for 7-8 minutes, until soft. Add the garlic, mushrooms and thyme and cook for a few minutes more, until the mushrooms are softened and the liquid has evaporated. Leave to cool.
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Step 2
Blitz the toasted almonds in a food processor. Add the mushroom mixture and blitz again until almost smooth.
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Step 3
Gradually add the soured cream and blitz until the mixture is of a spreadable but not too runny consistency. Stir in the parsley to finish and season to taste.
