Watercress and Mushroom Pâté, Taste more elegant than any
Watercress and Mushroom Pâté. Pâté is an authentic French dish made from ground meat, cuts of meat, and fish, coated in a dough called pate, and baked in the oven.
Ingredients
- 30g/1oz polyunsaturated margarine
- 1 medium onion, finely chopped
- 90g/3oz dark, flat mushrooms, finely chopped
- 1 bunch watercress, finely chopped
- 120g/4oz low-fat curd cheese
- Few drops shoyu sauce (Japanese soy sauce)
- ½ tsp caraway seeds
- Black pepper
Details
Preparation time: 10 minutes
Cooking time: 5 minutes
130 kilocalories per serving
Method
Step 1
Melt the margarine over a low heat and cook the onion until soft, but not coloured
Raise the heat, add the mushrooms and cook quickly for 2 minutes.
Step 2
Add the chopped watercress and stir for about 30 seconds until it becomes wilted.
Place the contents of the pan in a blender together with the cheese and shoyu sauce.
Step 3
Blend until smooth.
Stir in the caraway seeds and pepper to taste.
Step 4
Put into individual ramekin dishes or one large serving dish and chill for at least 2 hours until firm.
CHEFS TIP
It may be necessary to stir the contents of the blender several times as the mixture should be fairly thick.
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