Mushroom and Chilli Pate

Mushroom and Chilli Pate

Serves 4

200g mushrooms, chopped finely
1 small onion, chopped finely,
1 medium red chilli, de-seeded and chopped finely
2 tbsp fat free fromage frais or quark
salt and pepper

Place all ingredients except the fromage frais/quark in a pan.  Stir gently while bringing to a medium heat.

Cover pan and leave to cook for 10 minutes.

Remove lid and heat 2-3 minutes until the juices have reduced to virtually nothing.

Remove from heat and stir in fromage frais/quark.

Spoon into individual dishes or one large one.  Cover and chill for at least 1 hour before serving.


You could blitz this until smooth if you prefer a smooth pate.

Another variation is to add green chilli instead of red and replace 50g mushrooms with spinach.

MUSHROOM & CHILLI PATE

Serves 4

Points per recipe 1½

Points per serving ½

200g button mushrooms, chopped finely

1 small onion, finely chopped

1 medium red chilli, deseeded and finely chopped

2 tbsp half fat creme fraiche

salt & pepper

Place all ingredients into a large pan.  Stir gently while bringing up to a medium heat.  Cover with a tight fitting lid and cook for 10 mins over gently heat.

Remove lid and continue to cook, stirring continuously for 2-3 mins until the  juices have rediced and thickened slightly.

The right consistency is when the juices do not run back when the spoon uncovers the bottom of the pan.

Spoon into 4 individual dishes, cover with cling film and chill for at least 1 hour before serving.