Mushroom and garlic pâté

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Serves 4


40g butter
300g mushrooms, cleaned and finely
chopped
Salt and black pepper
3 garlic cloves, peeled and finely chopped
1 tbsp fresh thyme leaves
300g cream cheese


To serve:
Toasted baguette slices or toast triangles


  1. Melt the butter in a large pan over a medium heat. Add the mushrooms and season with salt and pepper, then cook for 10 minutes or until the moisture released has evaporated. Add the garlic and thyme and cook for two minutes. Set aside to cool for 5-10 minutes.
  2. Transfer the mushrooms to a food processor and whizz until smooth. Add the cream cheese and whizz again until well blended. Season to taste, then set aside and allow to cool completely.
  3. Refrigerate for at least one hour (or up to four days). Serve with toasted baguette slices, or triangles of toast.

Per serving: 355kcals, 34.5g fat (21.6g saturated), 5.6g carbs (1.5g sugars), 8.3g protein, 1.1g fibre, 0.323g sodium