Mushroom pâté

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Mushroom pate with toast

 

A few weeks ago on Instagram, I was singing the praises of a delicious porcini mushroom pâté that I’d discovered in Lidl. We had a punnet of mushrooms that needed to be used up so I thought I might try my hand at making my own pâté.

I flipped through a few of our cookbooks for a recipe and soon found one in a little booklet supplement that came with the Guardian weekend newspaper, many moons ago. It was a taster from Hugh Fearnley-Whittingstall’s Mushrooms: River Cottage Handbook No.1.

I altered the recipe slightly, substituting the butter and garlic for 50 grams of wild garlic butter that I whipped up the previous week. A very simple and easy to make recipe. You can use foraged wild mushrooms (so long as you’re absolutely sure they’re not a poisonous variety); dried mushrooms such as porcini, chanterelle, morel or a mixture; chestnut or just plain ol’ closed cup white mushrooms.

Mushroom pâté

Yield: makes 350g/12oz

Mushroom pâté

Ingredients

  • 250g/9oz mushrooms
  • 30g/1oz butter
  • 3-4 garlic cloves, peeled & crushed
  • 250g/9oz cream cheese
  • sea salt & cracked black pepper to season
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Instructions

  1. Clean and trim the mushrooms before slicing thinly
  2. Melt the butter in a large saucepan over medium heat
  3. Add the mushrooms and garlic and cook until softened stirring to stop it sticking to the bottom of the pan
  4. Cook until the liquid released by the mushrooms all but evaporates (10-15 minutes)
  5. Allow to cool before spooning into a mini-food processor and blitzing for 20-30 seconds
  6. Add the cream cheese to the food processor and blitz again until well combined
  7. Season with sea salt & cracked black pepper to taste
  8. Decant into sterilised jars and refrigerate. Once opened, consume within 7 days

Notes

Delicious slathered over freshly-baked ciabatta!

http://hisforhomeblog.com/cookery/mushroom-pate/

Out & about… Autumn

It’s been a long time since our last Out & about post – we even missed the whole of summer!

Flower-filled fields feel a distant memory…

…the flowers gave way to autumn leaves…

…mushrooms…

…and berries.


For the first couple of weeks of autumn we had the best of both worlds – sunshine as well as amazing seasonal colour.

We were seeing butterflies until quite late in the year…

…but there was no doubting that summer was over, as the winter-visiting geese were beginning to arrive.

Even the autumn sunshine is now a thing of the past – it seems to have been raining non-stop for almost a month. But now we’re into December, this rain will hopefully turn to snow which will mean a magical white Christmas!