mushroom pate

• 200g mushrooms, finely chopped
• 2 shallots (or half a medium onion), finely chopped
  
• 30g butter
• 3-4 garlic cloves, peeled and finely chopped
• half a cup of fresh thyme, flat parsley and rosemary, leaves picked and chopped
• 1 tsp Dijon mustard
• 167g cream cheese (ie a full pot of Philadelphia, or similar)
  
• salt and freshly ground black pepper

1. Heat the butter in a large frying pan over a medium heat.
2. Drop in the mushrooms, onions and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated.
3. Add the herbs for the last minute.
4. Leave to cool for a few minutes.
5. Blitz the mixture in a food processor until smooth, then add the cream cheese and mustard, and blitz again until well blended.
6. Season to taste then leave to cool completely.
7. Refrigerate for at least an hour for the garlic flavour to develop.
8. Keeps very well in the fridge for up to a week.