->Mushroom Pate 05 <-

Yield: 4 servings

110 g butter

2 shallots, chopped

225 g mushrooms, roughly chopped

1 teaspoon vegetarian Worcestershire sauce

1 egg, beaten

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

minutes.

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.

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

boil.

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

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

a starter with crisp savoury biscuits or toast.

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

sauce.