MUSHROOM PATE

I have been making this pate around five years now, sometimes changing the kind of mushroom, but what I like best is with SHIITAKES, a cultivated mushroom. It is quite easy to find this fresh and if your local fruiterer doesn’t have it –ask for it- in the wholesale market they have it all the year around.

For around ten people, we shall need:

300 gr mushrooms

40 gr butter

3 garlic cloves, peeled and chopped

250 gr fresh cream cheese (Burgos style)

Salt and black pepper

Clean and chop the mushrooms well, heat the butter in a frying-pan on a medium heat, then add mushrooms and garlic and stir them continuously for around ten minutes until the moisture from the mushrooms has gone. Leave to cool.

Add to the food processor until smooth, put in the cheese and continue until you have smooth paste. Salt and pepper and cool well.

I normally leave this a couple of hours in the fridge so the flavour develops. Then its ready to serve as you wish and any left over keeps well in the fridge a few days.

By Kenneth