Ingredients Jump to Instructions ↓

  1. Mushroom Pate (Lacto)

  2. Yield: 4 servings

  3. 110 g butter

  4. 2 shallots, chopped

  5. 225 g mushrooms, roughly chopped

  6. 1 teaspoon vegetarian Worcestershire sauce

  7. 1 egg, beaten

  8. 75g butter in a saucepan, add the shallots and cook for minutes until softened. Add the mushrooms, cayenne pepper and Worcestershire sauce. Stir well, cover and cook gently for 25-30

  9. minutes.

  10. Put the contents of the pan into a blender or food processor and blend until smooth. Return the mix to the pan and add the egg.

  11. Cook over a very low heat until thickened, being careful not to

  12. boil.

  13. Fill into a small dish and chill. Once cold, melt the remaining

  14. butter and pour over the surface. Chill until required. Serve as

  15. a starter with crisp savoury biscuits or toast.

  16. Note: make sure you use the anchovy-free type of Worcestershire

  17. sauce.


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