Paté Cream Mushrooms

Breakfast / Brunch

I used exotic mushrooms however any variety will work.


250g mushrooms
4 tbsp cream
1 generous tbsp pate
1 lemon
2 tbsp Italian parsley, roughly chopped
Sea salt and pepper

Heat a large fry pan over a medium heat. Add a tbsp of oil and gentle fry the mushrooms. Cook until tender and starting to brown. 
Whisk together cream and pate. Season.
Stir pate mixture through mushrooms. 

Serve on toasted sourdough with a wedge of lemon and parsley.

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