Cheese and mushroom pâté
(1)
1 hour 20 min
This is a very good way of using up scraps of cheese, as well as making a healthy, satisfying snack or lunch.
Chrissie Lloyd
28 people made this
Ingredients
Serves: 4
- 15g (½ oz) unsalted butter
- 5 large, flat mushrooms, about 225g (8oz), roughly chopped
- 1 large leek, trimmed and finely chopped
- 5 tablespoons half-fat crème fraîche
- 1 teaspoon English mustard
- Pinch of freshly grated nutmeg
- Ground black pepper
- 125g (4½ oz) Cheddar or Lancashire cheese, crumbled
Method
Prep:1hr10min ›
Cook:10min ›
Ready in:1hr20min
- Melt the butter in a large saucepan. Add the mushrooms and leek, cover and cook over a medium heat for 5 minutes, stirring occasionally. Add the crème fraîche, mustard, nutmeg and some black pepper and cook, uncovered, for 5 minutes, until almost all the liquid has evaporated.
- Transfer the mixture to a blender or food processor, add the cheese, and purée in short bursts until smooth.
- Scrape the mixture into a bowl or four individual ramekin dishes and chill for at least 1 hour or overnight before serving with oatcakes and mixed crudités.
Nutrients per serving
Vitamins C, B12, B6, A, B2
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Average global rating:
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Reviews in English (1)
1
Great Vegi Pate full of flavour. - 21 Dec 2013
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