The richness of the mixture of mushrooms for this pate is equal to none. Chestnut mushrooms have a deep and earthy flavour, whereas there is a more subtle but exotic taste to the shitake, combining the best of both worlds.
Serves: 8-10 portions (freezes well)
Preparation Time: 10 minutes
Cook Time: Approximately 5 minutes for the mushrooms
o 1½lb/650g mushrooms (mixture of chestnut and shitake works well), finely chopped
o 1 small white onion, finely chopped
o 3tbsp butter
o 2 cloves garlic, minced
o 3tbsp white wine
o ½tbsp brandy
o 4oz/115g cream cheese
o Salt and pepper
Melt 1tbsp of the butter in a skillet and add the onions, mushrooms and garlic. Cook over a low heat until onions are translucent and mushrooms are very tender.
Turn up the heat and add the wine and brandy, boil and reduce down. Add the rest of the butter, heat until just melted. Cool the mixture slightly.
When cooler, put the mixture in the blender, add the cream cheese and season well. Blend until smooth (or leave a little texture if you prefer a rough pâté). Spoon into serving dishes and chill well before using.