Mushroom Pâté is a traditional British recipe for a classic pate made from field (or horse) mushrooms fried down with an onion, tomato and bacon that's bound with an egg. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Pâté.
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Ingredients:
200g field mushrooms (or horse mushrooms), chopped
1 onion, finely chopped
1 tomato, finely chopped
1 rasher (slice) of bacon, chopped
1 tsp chives, finely chopped
1/2 tsp fresh thyme, finely chopped
salt and freshly ground black pepper
1 egg, beaten
1 tbsp oil
Method:
Heat the oil in a non-stick pan then add he mushrooms, onion, tomato and bacon (omit the bacon for a vegetarian version) and fry until the mushrooms begin to brown then continue cooking gently for a further 10 minutes (or until the mixture is dry).
Set aside to cool then transfer to a food processor or blender and process until smooth. Return to the pan then stir in the herbs and seasonings. Now stir in the beaten egg and continue cooking over a low heat until the mixture thickens. Transfer to individual ramekins and serve with triangles of hot toast.
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