My Mother's Mushroom Paté
which is very, very, very good indeed!
12 oz
(375 grammes) mushrooms, sliced
3 teaspoonfuls finely-chopped
onion
8 oz (250 grammes) butter, softened
2 oz (c. 60 grammes)
fresh breadcrumbs (2 slices! )
lots of grated nutmeg (I had none
so used allspice)
1 tbs chopped parsley
6 oz (200 grammes)
reduced-fat cream cheese
2 tsp lemon juice
scant tbs soya sauce
Melt 3 oz (90-100 g) butter, add onion and soften for about ten minutes; return to high heat, add mushrooms and fry briskly for a few minutes. Stir in breadcrumbs. Cool. Purée in the food process and add the rest of the ingredients. Chill in fridge.
Freezes well.