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|
|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:
Foodie Friday and Everything Else.