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MUSHROOM PATE
150G BUTTER
4 SHALLOTS FINELY SLICED
3 CLOVES OF GARLIC, CRUSHED
450G FLAT MUSHROOMS SLICED
50G FRESH WHOLEWHEAT BREADCRUMBS
200G COTTAGE CHEESE
PINCH OF GRATED NUTMEG
PINCH OF GROUND MACE
SALT AND FRESHLY GROUND BLACK PEPPER
2 TABLESPOONS CHOPPED FRESH PARSLEY TO GARNISH
- Melt half the butter in a saucepan and cook the shallots and garlic, gently for 3 minutes. Add the mushrooms, cover and cook for 15 minutes. Remove the lid, turn up the heat and reduce the liquid until the mushrooms are just moist. Add the rest of the butter.
- Cool slightly, then put the mushrooms, breadcrumbs, cheese, nutmeg, mace and seasoning in a blender and process until smooth. Adjust the seasoning, spoon into a dish and chill for 1-2 hours. Sprinkle with the parsley.