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Simple Mushroom Pate
Pates are traditionally made from poultry, beef, offal etc, but this one is a vegetarian version of a pate.
Served with fresh or toasted baguette, or small olive loaf as I have used here, this pate makes the perfect entree, appetiser, or light lunch dish.
Make this pate at least one hour before serving as it needs time to set.
: 15 minutes (plus 10 minutes cooling time)
: 10 minutes (plus time to toast if toasting bread)
: 6 servings
300g mushrooms, chopped
1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs dry sherry
1 1/2 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 onion and cook, stirring, for about 3 minutes or until onion softens.
Add the garlic and cook for 1 minute or until fragrant.
Increase the heat to high and add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the sherry and thyme and cook for 1-2 minutes or until the liquid evaporates.
Remove from heat and set aside to cool for about 10 minutes.
Transfer mixture to a food processor or Bamix and add cream cheese and parsley and process until smooth.
Taste and season with salt and black pepper.
Transfer to a serving bowl. Cover with plastic wrap and place in fridge for about an hour to set.
Meanwhile, if you are going to use toasted bread, preheat oven to 180C. Brush bread slices with a little of the olive oil and place on a baking tray. Cook in oven for 8-10 minutes or until golden.
Serve pate with toasted or untoasted bread.
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Yes, I added some salt and pepper. I just added a little, but I think it would have been fine without.
I made this recipe today and followed it pretty closely. It really is yummy! Thank you.
that is good! And thanks for letting me know. I didnt add salt and would have been nicer of course with some salt -did you add any.
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