Mushroom Pate (Easy) - cooking recipe

Ingredients

15 g dried porcini mushrooms, mushrooms*
15 g dried shiitake mushrooms, mushrooms*
470 g mushrooms (I used portabello with 4 large caps mushrooms)
1/2 red onion, thinly sliced
2 garlic cloves, chopped
120 g feta, crumbled
2 tablespoons port wine
2 tablespoons fresh curly-leaf parsley, finely chopped
salt and pepper, to taste
cracker, to serve

Preparation

Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside.
In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons).
Stir through parsley. Cover and refrigerate until ready to serve.
ENJOY!
* NOTE: No need to pre-soak the dried mushrooms.