Mushroom Pate


Creamy, garlicky, spreadable mushrooms.

Inspired by the River Cottage guide to mushrooms.

An English recipe making two good ramekins of pate.


350 g
Portobello mushrooms
fat cloves garlic
30 ml
Zaytoun FAIRTRADE olive oil
300 g
cream cheese
salt and FAIRTRADE ground black pepper to taste



Wash and trim the mushrooms and slice for frying.

Skin the garlic and chop fine.


Warm the oil over a medium flame and fry the garlic for 2 to 3 minutes to release the flavour.

Add the mushrooms and fry for 5 to 10 minutes until most of their released moisture has been evaporated.

Put the mushrooms in a food blender and blend for a few seconds.

Add the cream cheese and blend until smooth.

Add salt and pepper to taste.

Chill in the fridge for 30 minutes

To serve:

Serve chilled with crackers.


The original recipe called for butter rather than oil.