Mushroom Pâté - cooking recipe

Ingredients

2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, coarsely chopped
1 clove garlic, crushed
3 tbsp chopped tarragon leaves
2 oz cream cheese
2 tsp horseradish sauce
None None Toasted ciabatta bread, to serve

Preparation

Heat the oil and butter in a large skillet on medium heat. Cook the mushrooms and garlic for 4-5 mins until soft and golden. Remove from the heat and cool for 5 mins.
Place the cooled mushrooms in a food processor with the tarragon, cream cheese, horseradish and salt and freshly ground black pepper. Process until well blended but not completely smooth. Place in a small serving dish and smooth the surface. Cover and refrigerate for 2 hours until chilled and firm.
Serve with toasted ciabatta bread.