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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
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's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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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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