Starter
Mushroom Pate
This mushroom pate came together rather unexpectedly this year. We were having our parents over for Christmas dinner and I was talking my mum through the menu on Christmas Eve when she announced that she loves pate, just not any made with livers. Starting into a fridge full of Christmas food the mushrooms jumped out! What started as an emergency make quickly turned into a great success.
Ingredients
- 300 g mushrooms
- 1 shallot
- 1 tsp thyme leaves
- 1 clove garlic
- 30 g butter
- 100 ml brandy
- 250 g full fat cream cheese
Method
- heat the butter in a frying pan until it is gently foaming and add the shallots allowing them to soften
- add the mushrooms, thyme and garlic and fry until the mushrooms are well cooked
- add the brandy and flame โ continuing to cook until most of the liquid has evaporated
- add the pan contents to a food processor and blend until smooth and then add the cream cheese and continue to blend until it is thoroughly combined
- Place into a suitable dish (I use a small oval pie dish), cover with clingfilm and chill in the fridge for a couple of hours before serving