Garlic, thyme and creme fraiche combine to make a delicious pate that tastes like creamy mushroom pasta in a jar.
This recipe serves 6.
What you’ll need
500 g mushrooms
>1 crushed garlic clove
20 g butter
1 tbs olive oil
2 tbs creme fraiche
1 tsp fresh thyme, chopped finely
50 g feta
How to make mushroom pate
Melt the butter and olive oil together in a saucepan and add the garlic. Fry gently for a minute or two until golden and then add the mushrooms and thyme. If you have a bottle of red wine handy, add a splash to the mushrooms while they are cooking for extra flavour. Cook mushrooms for around 10 minutes on a low heat and then add the creme fraiche. Cook for a further two minutes and then remove from the heat. Mix in the crumbled feta and put in the fridge. Once cool, blitz the mixture in a blender until smooth.
Tip
Serve with a crusty French baguette or fresh ciabatta.
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