Oh world, so often you get between me and my blog. First there’s the lack of time to make things in the first place, then there’s the lack of light to be able to photograph well, then there’s the being too busy to actually upload the results. Maybe this’ll die a death eventually, but I still like my vision of having recipes I like collated in one easy-access location. Anyway, on with this post which is something I actually made ages ago. But could go down well as a Christmas starter, so opportune to post now.
You try photographing pâté prettily… it’s tricky. Trust me, though, this tastes better than it looks! I split this into 4 and had each portion with oatcakes for a portable and tasty meal.
75g butter, plus extra melted butter to seal the pâté (no idea why, I’m going with BBC GoodFood on this)
600g mixed mushrooms, finely chopped (or pulsed in the food processor – you’re going to be using it anyway)
1 onion, finely chopped (ditto)
Juice of 2 lemons
Pinch cayenne pepper
1 tsp freshly grated nutmeg
100g cream cheese (or mascarpone if you’re feeling fancy)
Salt and pepper
- Heat the butter in a large saucepan and fry the mushrooms, onion and garlic for 10-12 minutes, or until soft.
- Add the lemon juice and place the mixture into a colander to drain away excess moisture.
- Blend half the mushroom mixture, the cayenne and nutmeg in a food processor until smooth.
- Fold in the ricotta and cream cheese along with the rest of the mushrooms.
- Pack the mixture into four pots (if using as portions for lunch), eight ramekins (if serving as a starter), or alternatively put it into one large air-tight jar (if you’re feeling crazy). Cover with a layer of melted butter. Set aside to cool completely.