Sunday, 16 August 2009
500g mushrooms, ideally large flat Portobello mushrooms, chopped roughly
freshly ground black pepper
extra virgin olive oil
1 garlic clove, crushed
a little freshly squeezed lemon juice
a few drops of Tabasco (optional)
100ml crème fraîche/Philadelphia or natural yoghurt
1. Sauté the mushrooms in a little olive oil until brown but still fry. Transfer onto a plate lined with paper towel and leave to cool.
2. Blend all the ingredients incl. seasoning in a food processor or hand held blender. Transfer into a bowl and chill.
Serve with crusty bread, crackers/oat cakes or crudités.
Note: If using yoghurt, the pâté will remain more runny.