MUSHROOM PATE

INGREDIENTS

• 3 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 300g cremini mushrooms, chopped
• 2 tbsp dry sherry or port wine
• 2 tsp fresh thyme leaves
• 125g cream cheese, at room temperature
• 1/3 cup chopped parsley
• Salt and pepper, to season 1 olive bread loaf thinly sliced
• 60ml (1/4 cup) olive oil
• Art Bakery baguette, to serve

DIRECTIONS

1. Heat butter and oil in a pan over medium heat. Add onion and cook until onion softens. Add the garlic and cook for 1 minute or until fragrant.
2. Increase heat to high. Add mushrooms and cook until tender. Add the sherry/port wine and thyme. Cook until liquid evaporates. Remove from heat and set aside for 10 minutes to cook.
3. Transfer mixture into food processor. Add cream cheese and parsley and process until smooth. Season and transfer to a jar. Cover with plastic wrap and place in fridge for 1-2 hours to set.
4. Meanwhile, preheat oven to 180°C. Brush bread slices with olive oil and bake for 8-10 minutes or until golden. Serve pate with toasted bread.