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
preparation 5 mins • you cook for 6 mins •
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
Spoon to stir
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!