1/2 stick (2 oz) 50 g 1/4 cup unsalted butter
2 1/3 cup (175 g) button mushrooms, roughly chopped
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
6 teaspoons chopped fresh spring onions
1 teaspoon finely grated lime peel
2 teaspoons freshly squeezed lime juice
1/3 cup (3 oz) 90 g full fat soft cheese
4 teaspoons chopped fresh chervil chervil sprigs, and lime slices, to garnish
2 1/3 cup (175 g) button mushrooms, roughly chopped
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/2 teaspoon black pepper
6 teaspoons chopped fresh spring onions
1 teaspoon finely grated lime peel
2 teaspoons freshly squeezed lime juice
1/3 cup (3 oz) 90 g full fat soft cheese
4 teaspoons chopped fresh chervil chervil sprigs, and lime slices, to garnish
method
1. Melt butter in a saucepan, add mushrooms and fry for 1 minute.
2. Place mushrooms, Tabasco sauce, salt, pepper and spring onions in a food processor fitted with a metal blade and process until pureed.
3. Add lime peel, juice, cheese and chervil and process until well blended and smooth.
4. Cover with plastic wrap and chill until ready to serve.
5. Serve in a dish garnished and surrounded by Melba toast, biscuits or raw salad ingredients, such as radishes, small cauliflower flowerets, courgette (zucchini) sticks, celery and tomatoes.
6. Also serve as a thick dressing with mixed salads.
2. Place mushrooms, Tabasco sauce, salt, pepper and spring onions in a food processor fitted with a metal blade and process until pureed.
3. Add lime peel, juice, cheese and chervil and process until well blended and smooth.
4. Cover with plastic wrap and chill until ready to serve.
5. Serve in a dish garnished and surrounded by Melba toast, biscuits or raw salad ingredients, such as radishes, small cauliflower flowerets, courgette (zucchini) sticks, celery and tomatoes.
6. Also serve as a thick dressing with mixed salads.
serving amount
makes 315 ml (10 fl oz) 1 1/4 cups
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