Ingredients
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300
-
1
-
3
-
1/4
-
2
-
-
1
-
2
-
-
-
-
-
-
-
Directions
Italian Mushroom Pate, This is Italian not because I have used Italian mushrooms in the recipe It was inspired by a fantastic mushroom pate I eat last summer while on holiday in Umbria This is extremely easy to make I recommended serving it heaped on warm wholemeal toast In my opinion this makes an Ideal starter, snack, lunch or even breakfast , This is great!! It produced a wonderful aroma while it was cooking I followed the recipe with no changes, using fresh bread crumbs (1/2 slice of bread) and 0 66 pounds of baby bellas This was easy and has a very good taste To me it was not spicy at all I can’t wait to try it again tomorrow after the flavors have mingled Thanks Tim Barker for sharing Made for PAC Spring 2012
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Steps
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1
Done
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Add 1 Tbls Olive Oil to a Medium Pan (not a Non-Stick Frying Pan) |
|
2
Done
|
Finely Chop the Onion and Fry With the Crushed Garlic Until Soft, Just Before They Start to Brown. |
|
3
Done
|
Add the Chopped Mushrooms, Chili and Thyme and Continue Cooking Until the Mushrooms Are Soft. Be Carful not to Overcook, as the Mushrooms Will Make the Mixture Too Liquid. |
|
4
Done
|
Try the Mixture and Add Salt and Pepper to Taste. |
|
5
Done
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Take Off the Heat, Add the Remaining Olive Oil and Breadcrumbs and Mix in a Blender. I Suggest not Blending For Too Long and the Pate Will Have a Nice Coarse Texture. |
|
6
Done
|
Chill in the Fridge Until Ready to Serve. |
|
7
Done
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Comment:. This Is Quite Spicy So You May Want to Use Less Chili. or Perhaps More! |
