Recipe mushroom truffle pâté vegetarian

Method

• Melt the butter in a pan with a drizzle of Truffle Infused Olive Oil
• Add the chopped onions and sauté until translucent and soft.
• Add in the chopped garlic cloves and cook for another few minutes.
• Finely chop the mushrooms and add to the pan and cook until reduced and tender.
• Add the fresh thyme and the Truffle Infused Balsamic and continue to stir for another minute.
• Remove from the heat and then set aside for 20minutes or until cooled.
• Transfer to a food processor and add in the cream cheese and the fresh parsley and then blitz until smooth.
• Season with salt and pepper to taste.
• You can add in more Truffle Infused Olive Oil or Truffle Infused Balsamic
• if you would like a more intense truffle taste.
• When you are happy with the flavour cover with cling film and put in the fridge to set for 1-2 hours.
• SERVE
• On crusty or toasted bread with a few sprigs of parsley.