Mushroom Thyme Pâté 2
WASTE BUSTER TIP
Leftover mushroom pâté is gorgeous stirred through pasta!
Ingredients:
3T olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
350g button mushrooms, roughly chopped
1t soy sauce
1/2t balsamic vinegar
1 1/2 tsp fresh thyme leaves
125g Angel Food cream cheese, at room temperature
Handful fresh parsley, chopped
Salt and freshly ground black pepper, to season
Steps to make Mushroom Thyme Pate
Heat oil in a large heavy-based frying pan over medium heat. (Heat should be low enough that the onion doesn’t colour or crisp up.) Add onion and cook, stirring, for several minutes or until onion softens. Add the garlic and cook for a couple of minutes, until fragrant.
Increase heat slightly. Add mushrooms, soy sauce and vinegar and cook, stirring occasionally, for 4 minutes or until the mushrooms are tender. Add the thyme and cook for another couple of minutes until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.
Transfer mixture to the bowl of a food processor. Add cream cheese and parsley and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl. Cover with a plate or plastic wrap and chill for an hour or two before serving.
