225g mushrooms – cultivated or wild

30g butter or rapeseed oil if preferred

1 clove of garlic, very finely chopped

1 shallot or 6 spring onions, finely chopped

170g cream cheese or soft cheese

squeeze of lemon juice

salt and freshly ground black pepper



Our mushroom pate goes down a storm with vegetarians and meat-eaters alike. Not only is it packed with flavour but it uses local ingredients and is a great alternative to a meat pate. You can use virtually any type of mushroom, including wild mushrooms. All the ingredients can be sourced locally (except the lemon) so this has a low carbon footprint.


Clean the mushrooms then slice them. Heat the butter or oil in a frying pan and add the shallot and the mushrooms. Fry until all the moisture the mushrooms release has evaporated and the mushrooms and shallot are well browned.

Add the garlic and fry until just translucent. Allow to cool for a few minutes.

Blitz the mushroom mixture in a food processor until smooth then add the cream cheese and the lemon juice. Blitz again briefly until just blended.

Season to taste with salt and pepper and chill in the fridge.

Serve with hot toast or freshly baked bread.


Cookery School

Celebrates local
Celebrates local
Features more veg
Features more veg