Mushroom pate with additional parsley on top
My excess of mushrooms knows no bounds. I have been given a recipe for mushroom pate, which was fantastic. I changed a few things, as you do, including cooking it in the actifry to make it very easy and quick.
This is so good that we should double the quantity. It can be used as a spread if using a low fat cream cheese.
Ingredients
- 30g butter
- 1 tbs good olive oil
- 1 onion roughly chopped
- 2 garlic cloves, peeled & chopped
- 350g mushrooms, chopped roughly
- 1 tbs sherry / brandy / lemoncello or white wine & sugar
- 1 tbs lemon juice
- 2 tsp fresh thyme leaves
- 125g cream cheese, at room temperature
- 1/3 cup parsley
- Salt & pepper
Method
- Cook onion in oil and butter in the actifry until softened, about 4 minutes. Add garlic and cook a little longer
- Add mushrooms and thyme and cook for 4 minutes, until tender. In the actifry, if there is a fair amount of liquid at this stage, pour off the liquid into a pan and reduce it, then add the mushrooms to stir in the reduced liquid.
- Put the mix aside to cool (in the freezer)
- When cool put the mushroom mix, cream cheese, parsley in the food processor and blend until smooth, and salt and pepper to taste.
- Put into a ramekin and refrigerate to set.
- Serve with toasted slices of bread stick or cruskits.