Honestly such a delicious recipe, and a perfect alternative to traditional pâte for kids and pregnant women!
Recently I have been experiencing a real hankering for mushrooms. I just can’t get enough! So between indulging in my favourite mushroom recipes and trying to find new ones, I thought I would share my favourite recipe that my mother always used to make (and still does if I ask nicely) because it is perfect for mushroom lovers, but especially pregnant pâte lovers.
You will probably know if you have ever been pregnant that you can’t eat pâte, so this is just a wonderful vegetarian alternative and is something that I love, is great for me and the kids really enjoy too.
What you need:
- 150g butter
- 1 onion, finely chopped
- 2 cloves of garlic, or if you are extra lazy like me 2 teaspoons of pre chopped garlic from a jar…
- 450g of mushrooms (any kind really, you can mix it up and use a variety if you like!), finely chopped
How to make mushroom pâte.
I am such a cheat with my mushroom pate because I have a food processor, so I literally take the mushrooms, onions and garlic and process them until finely chopped and then fry in a pan using 25g of the butter. If you don’t have a food processor, chop the onions and garlic and fry them for 2-3 minutes in the 25g of butter. Add your mushrooms and continue to fry until cooked.
However you are doing it, once the mixture is cooked you need to turn up the heat to ensure the liquid is all gone. From there add the mixture to little pots and chill for 10-15 minutes. Melt the rest of the butter and pour over the mushroom mixture. Chill again for a further 20-30 minutes.
Spread over warm toast. Yum.
Harriet x
P.s – my boys really do enjoy this, and it is a great recipe to have because you can use any left overs to stuff a chicken breast! Perfecto!
