Category, DifficultyBeginner

An easy, yet very flavourful and light mushroom pâté. A healthy and lighter alternative to the classic liver pâté,

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

 85 gm Butter
 1 punnet Mushrooms, roughly chopped
 1 Onion, finely chopped
 1/4 teaspoon Salt
 1 pinch Ground Black Pepper
 1 teaspoon Garlic
 1 sprig fresh Rosemary, finely chopped
 1 tub Low-fat Smooth Cottage Cheese

1

In a sauté pan over medium heat, melt the butter.

2
3

Add the mushrooms and shallots and sauté, until they begin to soften, 4 Minutes.

4
5

Add the salt and pepper.

6
7

Add the garlic and rosemary, stir and cook for 2 Minutes

8
9

Strain the mushroom mixture through a sieve to a bowl and allow to cool.

10
11

Add the mushroom mix to a food processor along with the cottage cheese and blend until smooth, taste for seasoning.

12
13

Refrigerate for 30 Minutes until set.

Ingredients

 85 gm Butter
 1 punnet Mushrooms, roughly chopped
 1 Onion, finely chopped
 1/4 teaspoon Salt
 1 pinch Ground Black Pepper
 1 teaspoon Garlic
 1 sprig fresh Rosemary, finely chopped
 1 tub Low-fat Smooth Cottage Cheese

Directions

1

In a sauté pan over medium heat, melt the butter.

2
3

Add the mushrooms and shallots and sauté, until they begin to soften, 4 Minutes.

4
5

Add the salt and pepper.

6
7

Add the garlic and rosemary, stir and cook for 2 Minutes

8
9

Strain the mushroom mixture through a sieve to a bowl and allow to cool.

10
11

Add the mushroom mix to a food processor along with the cottage cheese and blend until smooth, taste for seasoning.

12
13

Refrigerate for 30 Minutes until set.

Mushroom Pâté