Mushroom Pate

Recipe for: MUSHROOM PATE

Ingredients:

• 90g butter
• 300g mixed mushrooms (shitake, chestnut, button) wiped & thinly sliced
• 1 small onion, very finely chopped
• 2 cloves garlic, very finely chopped
• Juice of one lemon
• Pinch cayenne pepper
• ½ tsp grated nutmeg
• 80g ricotta
• 50g gorgonzola (or other veg creamy blue cheese)

Method:

1. melt half the putter in a large frying pan and cook the mushrooms, onion & garlic for 10 mins or until soft.
2. squeeze over the lemon juice
3. divide the mixture in half.  Set one half aside, and blitz the other half in a food processor until smooth
4. in a bowl, combine the two lots of mushrooms, adding in the cayenne, nutmeg, ricotta, gorgonzola + salt/ pepper
5. when thoroughly mixed put the mixture either into a single bowl, or divide between four individual ramekins, smoothing the top to leave a smooth, flat surface.
6. melt the remaining butter, then pour carefully on top of the mushroom mixture to form a seal.
7. cover & place in fridge for a few hours to chill and set.

What else you need to know:

1. serve with toast or crusty bread, and onion marmalade (or a chutney)
2. makes a good, impressive dinner party starter, garnished with a little salad.