Mushroom Pâté

Mushrooms tend to be a bit of a "marmite" food in that most people love them or despise them and I am 100% a lover! However, as is often the case when you're cooking for one, fresh food can go off quicker than you cook it. So when I have mushrooms that need using up ASAP I love to make them into pâté because its super tasty and keeps for much longer.

The ingredients for this recipe can be found in almost any household, and it certainly won't break the bank. What's more it's ridiculously easy to make, just a bit of frying followed by some blending - simple!

Packed with garlic, spring onion and herbs, I think this recipe can even convert the most stubborn of mushroom haters. Creamy, flavourful and extremely moreish, this mushroom sensation is perfect served on a bagel for a scrumptious lunch, or with melba toast for a snazzy veggie starter, or even with steak to jazz up your dinner!

Mushroom Pâté

knob of butter

250g mushrooms, sliced (whatever you fancy or have lying around!)

1 garlic clove, finely chopped

1 spring onion, chopped

2 tsp of dried herbs (again, whatever you like! I used oregano and thyme)

125g cream cheese (use low fat to save on calories)

salt and pepper

Melt the butter in a pan on a medium heat. Throw in the mushrooms, garlic, spring onion and herbs.

Sauté until soft.

Transfer the mixture to a blender along with the cream cheese and blend until you reach the texture you require.

Season liberally, adding lots more pepper if you'll be serving the pâté with steak.

Put the pâté in a sealable container and place in the fridge to dip into whenever you fancy!