This appetizer is a family favorite. It was first served to us by a catering friend in Bristol, England. I guarantee once your guests try this pâté they will be asking for the recipe, just like I did 18 years ago.
This appetizer is a family favorite and was one of the creations from the class last December. This Mushroom Pâté recipe was first served to us by a catering friend in Bristol, England. Everyone at the dinner had small children at the time, so we had them sleeping in every room and closet in the house. It was a memorable night because someone was always waking up- the respective parent would run in before their crying child woke up someone else. The best memory of the night was the appetizer of Mushroom Pâté, served on toast. I guarantee once your guests try this pâté they will be asking for the recipe, just like I did 18 years ago.
- 8 oz mushrooms, chopped
- 4 oz butter
- 1 small onion, chopped
- 1 oz fresh bread crumbs (about 1 slice)
- 4 oz cream cheese
- 1 teaspoon lemon juice
- pinch offresh nutmeg
- salt and pepper to taste
Chop mushrooms and onion. Sauté in butter until soft. Put slice of bread in a food processor to make crumbs. Add cream cheese and remaining ingredients to the food processor. Process until smooth. Pour into serving container. You can sauté a few mushroom slices to lay on top as a garnish. Chill overnight.
Serve with bread and crackers.