Mushroom PateHaving a hankering for something mushroomy and creamy, I've just knocked this up:
1 small onion finely chopped
1 clove garlic (crushed or finely chopped)
20 - 25 closed cup mushrooms
300gm cream cheese (Philadelphia needed using up after Christmas)
Tblspoon brandy (or dry sherry)
Fresh ground black pepper
Salt to taste
Grating of nutmeg
Fry your onions and garlic on a low heat in some butter until opaque with some caramelised edges. Remove to a container and allow to cool when done.
Blitz your mushrooms in the food processor until in very small pieces (but you don't want a "mushy mess"). Add your mushrooms to the dry pan and spread out - over a low heat - the idea is you want to draw out and evaporate the water from the mushrooms. Mine took about 15 - 20 minutes. Add some black pepper, salt (you can add more later so don't add too much at this stage) and a tablespoon (or so) of brandy (or dry sherry would be good) and a good grating of nutmeg. Once your mushroom mixture is dry, add it to the onions/garlic and allow to cool. Once cooled, beat in the cream cheese and then put in a pot in the fridge to chill. A delicious pate and I am also going to try it melted over pasta over the next couple of days.
Hope you enjoy it if you try it.