This recipe is from Lady Claire Macdonald and goes very well with oatcakes. It's versatile and makes a spread or a starter and can be changed to taste - add a bit of thyme, for example, or other herbs. The paté keeps for several days in the fridge.
Author: Edinburgh Foody
Recipe type: Starter/dip
Cuisine: Scottish
Serves: 4
Ingredients
450 gr mushrooms - flat ones are good because they have more flavour.
2 tablespoons olive oil
1 teaspoon salt
About 10 grinds of pepper
Thyme (optional)
220 grPhiladelphia cheese
1 generous tablespoon finely chopped parsley
Instructions
Heat the oven to 200 C (gas mark 6).
If you have a fan assisted oven, either lower the temperature by 20 degrees, or remember to keep an eye on the mushrooms when they're in the oven.
Chop the mushrooms into thumbnail sized pieces.
Place the mushrooms on a baking sheet (line with baking parchment if not non-stick) and add oil, pepper and salt. Mix and spread evenly.
Bake in the oven for 30-35 minutes. Check it after 20: my fan assisted didn't need longer and you don't want to dry or burn the mushrooms.
Let the mushrooms cool (15-20 minutes should do it).
Put mushrooms and Philadelphia in a food processor and whiz until smooth.
Either roughly chop the walnuts and add them, or add whole ones and pulse the food processor to chop them. You want them chopped, not powdered, for texture.
Transfer the paté to a bowl and mix in the parsley.
Serve a good spoonful of paté on an oatcake, either heaped high, or shaped neatly into a cone. Sprinkle with some parsley, and serve. Or serve ramekins of paté and a stack of oatcakes for people to build their own.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/12/20/easy-snack-or-elegant-pate-both-toppings-for-nairns-oatcakes/