Cheese and mushroom pâté

    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.

    43 people made this

    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

    Prep:1hr10min  ›  Cook:10min  ›  Ready in:1hr20min 

    1. 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.
    2. Transfer the mixture to a blender or food processor, add the cheese, and purée in short bursts until smooth.
    3. 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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    Reviews in English (1)


    Great Vegi Pate full of flavour.  -  21 Dec 2013