Although I’ve already used mushroom pâté in a recipe previously for my vegetarian scotch eggs, I’ve never posted the recipe in it’s own right so therefore I think I’m entitled to share and celebrate it in it’s own right.
Christmas is all about tradition and ever since the kids were young we’ve always made the time to sit down as a family and watch The Snowman with a festive supper before preparing a little snack for our jolly visitor and his red-nosed sidekick.
In preparation for tomorrow’s meal I’ve been organised enough to make the starter, which we will be sampling tonight on toast as we all tuck-up together in anticipation (and excitement) of the Big Day.
- 600g mushroom, chopped
- 2-3 garlic cloves, crushed
- a few sprigs of thyme
- small bunch of flat leaf parsley
- 200g cream cheese
Fry the mushrooms in butter with the garlic and herbs for approx. 10 minutes until all the water from the mushrooms has evaporated. Leave to cool the blend with the cream cheese and black pepper. I prefer to leave it a little chunky.
If you prefer a milder taste, use more cream cheese.