Grey food is not attractive. Grey may be desirable in a Farrow and Ball paint chart, but it doesn’t shout “Eat me! I’m yummy!” in food. Luckily some things taste better than they look, and this mushroom pate is one of them.
The recipe originally came from a Cranks recipe book but it was passed to me by a friend who’d tweaked it, and she got it from another friend who probably tweaked as well, then I tweaked, so as I’ve never seen the original I have no idea how close it still is. Anyway, it is delicious and easy, but you do need either a blender (stick is fine) or a food processor. Also don’t ask me if you can sub low-fat spread, it needs to be hardish fat to make it set. Yes it does include a lot of butter. Deal with it.
- 200g mushrooms (you don’t need fancy ones for this), torn into chunks
- 100g butter
- 100g soft cheese (like Philadelphia, low fat is fine)
- 1 slice of bread, whizzed into crumbs (or a tablespoon of cracker crumbs)
- 2 spring onions, finely chopped
- Half a lemon
- Salt and pepper
Melt 50g butter over a low heat and gently saute the mushrooms for 10 minutes. Turn off the heat, add the rest of the butter and the crumbs, and leave to cool for 5 minutes. Tip into a blender or food processor with the other ingredients and whizz till smooth. Taste and adjust seasoning. Scoop into a bowl and chill till set.