Also in my “The Essential Fingerfood Cookbook”, I found a wonderful mushroom pate recipe. I had never made a pate before but it was very easy.
Here is what you will need:
1 1/4 oz of butter
1 tablespoon of oil
13 oz of chopped field mushrooms
2 crushed garlic cloves
3 chopped spring onions
1 tablespoon of lemon juice
3 1/2 oz of ricotta cheese
3 1/2 oz of cream cheese
2 tablespoons of chopped coriander leaves
Stir in the 3 chopped spring onions.
Allow to cool.
Then process with 1 tablespoon lemon juice, 3 1/2 oz ricotta cheese, 3 1/2 oz cream cheese and 2 tablespoons chopped coriander leaves.
Process until smooth.
Season, to taste then spoon into a serving dish, cover and chill for 2 hours. serves 8-10.