Mushroom spread

Name: Mushroom spread
Yield: 3 servings
Cuisine: Accompaniment
Ingredients: onion medium, finely chopped; 25.00 ml butter; 3.00 black mushrooms; finely chopped finely chopped; 50.00 ml fresh parsley; finely chopped finely chopped; 125.00 g cottage cheese smooth; 1.00 eggs extra large, hard-boiled, shelled; 1.00 ml soy sauce; 5.00 ml brandy; Tabasco sauce garlic flavour; sea salt and freshly ground black pepper

3 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

	onion — medium, finely chopped
25.00 ml	butter
3.00	black mushrooms
	finely chopped — finely chopped
50.00 ml	fresh parsley
	finely chopped — finely chopped
125.00 g	cottage cheese — smooth
1.00	eggs — extra large, hard-boiled, shelled
1.00 ml	soy sauce
5.00 ml	brandy
	Tabasco sauce — garlic flavour
	sea salt and freshly ground black pepper

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Method:

Fry the onion in the butter until soft and translucent. Add the mushrooms and stir fry until most of the liquid has evaporated. Stir in the parsley. Cool slightly.
Process the mushroom mixture in a food processor. Add the cottage cheese, egg, soy sauce, brandy and tabasco sauce. Process. Season with salt and black pepper to taste and spoon into individual pâté dishes. Chill for about 2 hours.
Makes about 3 small pâté dishes.