Mushroom and Stilton Pate
In this recipe I cook half of the stilton and then crumble on the rest so you get the two delicious tastes of melted and raw stilton, blended with rich mushrooms, garlic and cream. Addictive !
Preparation time: 20 - 30 minutes Quantity: Serves 4 Cooking time: 8 - 10 minutes
Ingredients
7 oz / 250g good tasting mushrooms i.e. –field/open cup etc.
1 oz / 25g butter
1 sliced or diced onion
2 cloves garlic
1/4 inch grated peeled ginger
1 tablespoon olive oil
1/4 lb./ 4 oz /100g Stilton
150 ml / 1/4 pint whipping cream
seasoning
Method
- Clean and slice the mushrooms, leave aside
- Melt the butter in a pan
- Add the onion and soften then
- Add the garlic and ginger cooking with out colour
- Add the mushrooms and extra olive oil and cook for a few minutes
- Add the half the cream and crumble on half of the stilton
- Cook for a minute or two until the stilton starts to melt into the cream
- Add the rest of the Stilton, take of the heat and season
- Blend / whizz or puree with the reminding cream - till well blended
- Spoon in to ramekins/ individual dishes
- Serve with Melba toast or crunchy fresh bread