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250g chestnut mushrooms, sliced

1 garlic clove, peeled & chopped

1 tablespoon of chopped fresh thyme leaves

100g unsalted butter, softened slightly + small knob of butter for frying

30g cream cheese

Salt

 

Super simple mushroom paté

preparation 5 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Mushroom paté is a classic, but most people don't realise just how easy it is to make. Deep mushroomy flavour combined with the richness of loads of butter. Add just enough cream cheese to make this paté smooth, spreadable and extremely moreish. This is a two part recipe. In part one we cook the mushrooms and in part two we blend it all and chill.

Large frying pan/wok

Food processor

Ramekin

Spatula

Spoon to stir

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Before you start, have your mushrooms sliced and ready, put a frying pan/wok on the hob on a high heat and click here!

Before you start, have your mushrooms on a plate having cooled slightly. Have your food processor out and plugged in with your butter and cream cheese handy. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Put a large frying pan/wok on the hobon a high heat. Add a small knob of butter and a teaspoon of oil. Swirl them around in the pan and then throw in the mushrooms. Stir to coat all the mushrooms in the oil/butter and cook on a high heat for about 30 seconds. Add in a large pinch of salt, the garlic and chopped thyme. Turn the heat down to medium and cook for 5-6 minutes until the mushrooms have softened well.

Remove the mushrooms from the pan onto a plate and allow to cool slightly for about 5 minutes. Put the mushrooms into your food processor, along with the butter and cream cheese. Blend for about 30 seconds, then scrape down the sides of the blender and blend again for a further 30 seconds or so until the mixture is smooth-ish.

Empty the paté from the blender into a ramekin and chill for about an hour until set.

I hope that you enjoy them.

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