Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Mushroom Pâté SHARE VIA: Facebook Twitter PinterestHere’s a useful recipe to have on hand as we move into prime mushroom foraging season in BC. It is taken from Mushrooms, the first in a series of lovely handbooks put out by River Cottage. Ingredients250g mushrooms30g butter3-4 garlic cloves, peeled and crushed250g cream cheesesalt and pepper to season Clean and trim the mushrooms, then chop them finely. Heat the butter in a large pan over medium heat. Drop in the mushrooms and garlic and saute for 10 minutes and leave to cool. Blend the mushrooms and cream cheese in a food processor until smooth. Season to taste then leave to cool. Serve in generous dollops on crostini or toast. Mushrooms: River Cottage Handbook No. 1, by John Wright, published by Bloomsbury, 2007.RecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Comments are closed.