Mushroom Pate


Creamy, garlicky, spreadable mushrooms.

Inspired by the River Cottage guide to mushrooms.

An English recipe making two good ramekins of pate.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


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.