I normally associate a pate with poultry, beef or offal, however this is a vegetarian version of a pate.

You can serve it with fresh or toasted baguette, or a small olive loaf or similar, as I have used here.  This pate makes the perfect entree, appetiser, or a light lunch dish.

Make this pate at least one hour before serving as it needs time to set, however it lasts for several days in the fridge.

And if you are having visitors, it is something that little bit "different", and you could well impress your family and friends with this recipe!

Preparation Time: 15 minutes (plus 10 minutes cooling time)
Cooking Time: 10 minutes (plus time to toast if toasting bread)
Makes: 6 servings

300g mushrooms, chopped
30g butter
1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs dry sherry
1  tsp fresh thyme leaves
125g cream cheese, at room temperature
1/3 cup chopped parsley
1 olive bread or baguette, thinly sliced crossways
60 ml (1/4 cup) olive oil

Heat the butter and oil in a large frypan over medium heat.  Add the onion and cook, stirring, for about 3 minutes or until the onion softens.

Add the garlic and cook for 1 minute or until it is fragrant.

Increase the heat to high and add the mushrooms and cook them, stirring occasionally, for 4 minutes or until they are tender.  Add the sherry and thyme and cook for 1-2 minutes or until the liquid evaporates.

Remove it from heat and set aside to cool for about 10 minutes.

Transfer the mixture to a food processor or Bamix and add the cream cheese and parsley, and process until it is smooth.

Next you want to taste it and season with salt and black pepper.

Transfer it to a serving bowl.  Cover this with plastic wrap and place in the fridge for about an hour to set.

Meanwhile, if you are going to use toasted bread, preheat the oven to 180° C.  Brush the bread slices with a little of the olive oil, and place on a baking tray.  Cook in the oven for 8-10 minutes or until golden.

Serve this delicious pate with toasted or fresh bread.


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