Mushroom & Red Wine Pâté Recipe

Ingredients :

• 3 large slices of white bread, crusts removed

• 2 tsp oil

• 1 small onion, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 350g / 12 oz button mushrooms, wiped and finely chopped

• 150ml / ¼ pint red wine

• ½ tsp dried mixed herbs

• 1 tbsp freshly chopped parsley

• salt and freshly ground black pepper

• 2 tbsp low-fat cream cheese
  
  To serve :

• finely chopped cucumber

• finely chopped tomato

Method :

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the bread in half diagonally. Place the bread triangles on a baking tray and cook for 10 minutes.

2. Remove from the oven and split each bread triangle in half to make 12 triangles and return to the oven until golden and crisp. Leave to cool on a wire rack.

3. Heat the oil in a saucepan and gently cook the onion and garlic until transparent.

4. Add the mushrooms and cook, stirring for 3-4 minutes or until the mushroom juices start to run.

5. Stir the wine and herbs into the mushroom mixture and bring to the boil. Reduce the heat and simmer uncovered until all the liquid is absorbed.

6. Remove from the heat and season to taste with salt and pepper. Leave to cool.

7. When cold, beat in the soft cream cheese and adjust the seasoning. Place in a small clean bowl and chill until required. Serve the toast triangles with the cucumber and tomato.