Wednesday, 3 June 2015

Mushroom, Feta and Roasted Pepper Pate

I had a bit of a busman's holiday this week on my days off and went for tea and cake at a local café.
Looking at their specials board I noticed they had Mushroom and Stilton Pate on their lunch menu. Sounded lovely.
I often make mushroom pate at The Nook but never thought of adding cheese.
I had feta left over in the fridge this week so thought I would adapt my usual pate recipe and include it.

I chopped some mushrooms and pan fried them in lots of butter.

Sauté Mushrooms in Lots Of Butter 
Then I crumbled the feta in and cooked until melted. 
Mushrooms and Feta

I had some roasted peppers in the fridge and had a brainwave to throw them into the mixture. It seemed to be drying out in the pan so I added some cream and seasoned.
The mixture looked gorgeous and, if you didn't want to blitz into a pate, it would have been equally as gorgeous to stir through some pasta.
But for this recipe I put all the mixture into the food processor and blitzed until smooth, then refrigerated.
Mushrooms, Feta, Roasted Red Pepper and Cream

And here is the finished product!
 Feedback from our customers was very positive. Great to have another vegetarian option on the menu.

Mushroom, Feta and Roasted Pepper Pate served with Rhubarb, Fig and Ginger Chutney, toasted breads and salad.

I served it with my Rhubarb, Fig and Ginger chutney, toasted red onion focaccia from The Revel Bakery, and my own Lemon and Poppy Seed bread.
Mushroom, Feta and Roasted Red Pepper Pate.

Linking up this week with:
Tasty Tuesday

Veggie Wednesday
Foodie Friday and Everything Else.


  1. Mouthwatering, elegant, and a crowd pleaser. A brilliant creation.

  2. Ah thank you for your lovely comment and thank you for stopping by

  3. How delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  4. what a clever and creative idea! Thanks for sharing at veggie wednesdays