members recipes

FRIED GARLIC MUSHROOMS FILLED WITH PATE AND BOURSIN CHEESE

Ingredients
DEEP MUSHROOMS

GARLIC

OLIVE OIL

BUTTER

BOURSIN CHEESE

SMOOTH BRUSSELS PATE

Method
PUT A GLUG OF OLIVE OIL IN A HEAVY BASED FRYING PAN ON A MED HEAT, ADD THE BUTTER AND MELT.
TAKE 3 FINELY CHOPED CLOVES OF GARLIC AND ADD TO THE MELTED BUTTER AND OLIVE OIL.
TAKE THE STALKS OUT OF THE MUSHROOMS AND FRY OFF THE MUSHROOMS IN THE BUTTER AND GARLIC. DONT OVER COOK THEM MAKE SURE THERE IS STILL A BIT OF BITE IN THEM.
ONCE COOKED REMOVE THE MUSHROOMS AND LET THEM REST FOR 5 TO 10 MINS.
NEXT HALF FILL THE MUSHROOMS WITH BRUSSELS PATE THEN FILL TO THE TOP WITH BOURSIN CHEESE AND PLACE ON A BAKING TRAY.
PLACE THE MUSHROOMS UNDER A HOT GRILL UNTIL THE BOURSIN STARTS TO MELT AND COLOUR.
THESE ARE GREAT SERVED WITH AN OLIVE OIL TOASTED CIABBATTA
OR WITH AND FRESH GREEN SALAD AS A STARTER.

ENJOY