Cheese and mushroom pâté

Cheese and mushroom pâté


21 people made this

About this recipe: This is a very good way of using up scraps of cheese, as well as making a healthy, satisfying snack or lunch.

Chrissie Lloyd

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 (1)


Great Vegi Pate full of flavour. - 21 Dec 2013

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