Mushroom Ricotta Pate
Ingredients
1 and 1/2 oz butter | ||
1 tbs olive oil | ||
2 cloves garlic, crushed | ||
1 lb mixed mushrooms | ||
3 scallions, chopped | ||
2 tbs lemon juice | ||
1/4 lb ricotta cheese | ||
1/4 lb cream cheese, softened | ||
2 tbs fresh cilantro, chopped | ||
kosher salt and fresh cracked black pepper to taste |
This is wonderful spread on crackers or crusty bread.
- Melt the butter along with 1 tbs olive oil in a frying pan.
- Add the mushrooms and 2 crushed cloves of garlic.
- Cook until the mushrooms have softened and the mushroom liquid has evaporated.
- Stir in the chopped scallions. Allow to cool completely.
- Add the a food processor along with the lemon juice, ricotta and cream cheese and process until smooth.
- Season with salt and pepper to taste.
- Place in a covered dish and refrigerate for 2 hours before serving.
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