mushroom pate

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Cooking receipe to make mushroom pate under category General Recipes. You may find some video clips related to this receipe below.

mushroom pate

225g mushrooms wiped and sliced the dark open kind are best for this

50g butter

25g breadcrumbs

2 level teaspoons finely grated onion

75g softened butter

110g curd cheese

A little freshly grated nutmeg

1 teaspoon lemon juice

Salt and freshly milled black pepper

for the sesame toast

4 6 slices from a wholemeal loaf crusts removed


1 teaspoon sesame seeds per slice

to garnish

Fresh sprigs of watercress

First of all melt the 50g butter in a saucepan and add the mushrooms.

Stir them all around to get a good coating of butter and then over a very gentle heat let them cook slowly till softened and reduced about 15 minutes.

After that stir in the breadcrumbs and allow to cool.

Add the mixture to a blender or food processor along with the onion softened butter cheese nutmeg lemon juice salt and freshly milled black pepper.

Blend evenly and then remove it to a terrine or gratin dish (about 3/4 pint capacity) lined with clingfilm or foil.

Cover with clingfilm or foil and place in freezer compartment for 1 hour to set.

To unmould wrap a hot damp cloth around the dish to loosen the pate.

Repeat if necessary then invert onto a serving dish and garnish with watercress.

To make the sesame toast pop the bread under a pre heated grill and toast each slice on one side only.

Butter the untoasted sides completely then sprinkle the sesame seeds equally and evenly over the buttered sides pressing them down to keep them in place.

Return the bread to the grill to toast the sesame covered sides until the seeds (and the bread) are lightly toasted.

Then cut each slice into 4 fingers and serve with the pate.

It is excellent as a first course with hot fingers of sesame toast or for a lunch or picnic dish with crusty French bread or rolls.

Serves 4

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