Low Fat Mushroom And Red Wine Pate - cooking recipe

Ingredients

2 teaspoons oil
150 ml red wine
1 finely chopped onion
1 teaspoon dried herbs
1 crushed garlic clove
black pepper
350 g finely chopped button mushrooms
1 tablespoon chopped fresh parsley
2 tablespoons low-fat cream cheese
2 -5 tablespoons balsamic vinegar (add more or less according to personal taste)

Preparation

Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
Add the wine, dried and fresh herbs and bring to the boil.
Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
Chill until needed.