Mushroom pate with thyme and garlic
 
Prep time
Cook time
Total time
 
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Ingredients
  • 20g butter
  • 1 tsp oil
  • 300g button mushrooms
  • 1 brown onion
  • 2 cloves garlic
  • ½ tbsp fresh thyme leaves
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 2 tbsp mayonnaise
  • ½ tsp salt
  • Freshly ground black pepper
  • 1 tbsp sour cream
Instructions
  1. Wipe the mushrooms clean with a paper towel. Peel and roughly chop the onion. Peel the garlic cloves.
  2. Place all in the bowl of a large food processor and blend until finely minced. The finer you mince it at this stage, the finer the texture of your pate will be.
  3. Add the butter and oil to a large frypan and heat over a medium heat. Add the mushroom and onion mixture. Cook, stirring regularly, over a medium heat for 15 - 20 minutes or until the mushroom is thoroughly cooked and the mixture has become paste, and all the juices have evaporated. Don't let the mixture brown.
  4. Stir in the thyme leaves, lemon juice and Worcestershire sauce. Cook for a further 2-3 minutes.
  5. Remove from the heat and set aside to cool for 20-30 minutes. Once cool, stir in the mayonnaise and add the salt and pepper to taste. Check the seasoning and adjust if necessary.
  6. Transfer to a bowl and serve immediately or refrigerate overnight.
  7. If refrigerating overnight the pate may become a little dense, and if so, stir through the sour cream before serving.
Recipe by The Fare Sage at https://www.thefaresage.com/mushroom-pate-thyme-garlic/