Summer savory mushroom pate
A fancy dish that isn’t actually so fancy. Serve this with crackers as a light appetiser for cheers all round.
Ingredients:
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3 tablespoons unsalted butter
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12 ounces mushroom
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2 garlic cloves minced
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1 ½ cups ricotta cheese
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Salt
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Freshly ground black pepper
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2 teaspoons summer savory minced
Instructions:
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Finely dice caps of mushrooms and discard the stems.
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Melt butter and saute mushrooms for 3 minutes then add garlic.
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Continue sauteing until mushrooms are brown and liquid has evaporated.
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Let mixture cool to room temperature.
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Place mushrooms and the other ingredients in a food processor and blitz until desired consistency.
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Place in fridge for at least 3 hours and serve with crackers.