1 stick (8 Tbsp) 115 g (4 oz) butter
1 medium onion, skinned and finely chopped
1 - 2 garlic cloves, skinned and crushed (optional)
2 sticks celery, cleaned and finely chopped
2 level tbsp plain flour (All purpose)
8 oz (225 g) button mushrooms, wiped and finely chopped
freshly ground pepper
2 level tsp (10 ml) finely grated lemon rind
1 tbsp (15 ml) lemon juice
1/2 level tsp (2.5 ml) salt
90 ml (6 tbsp) fresh double cream (heavy cream)
3 slices bread
4 - 6 cocktail gherkins to garnish
1 medium onion, skinned and finely chopped
1 - 2 garlic cloves, skinned and crushed (optional)
2 sticks celery, cleaned and finely chopped
2 level tbsp plain flour (All purpose)
8 oz (225 g) button mushrooms, wiped and finely chopped
freshly ground pepper
2 level tsp (10 ml) finely grated lemon rind
1 tbsp (15 ml) lemon juice
1/2 level tsp (2.5 ml) salt
90 ml (6 tbsp) fresh double cream (heavy cream)
3 slices bread
4 - 6 cocktail gherkins to garnish
method
1. Place the butter in a frying pan and heat gently. Add the chopped onion and garlic and over a low heat cook without colouring, for about 5 minutes.
2. Toss the chopped celery and the flour together, and add to the pan together with the mushrooms. Continue cooking for a further 5 - 10 minutes, stirring frequently until all the ingredients are cooked.
3. Remove the pan from heat, add pepper to taste. Leave aside until the ingredients have cooled slightly. Add the lemon rind, juice and salt. Mash the ingredients in the pan until they are smooth, then stir in the fresh cream.
4. Spoon the pate into 4-6 ramekin dishes and smooth the top. Cover each and chill overnight.
5. Just before serving, use a pastry cutter to stamp out 4-6 rounds of bread the same diameter as the ramekin dishes. Toast them lightly on both sides. Turn out the vegetable pates from the dishes on to the rounds of toast. Decorate each with a thinly sliced gherkin spread out as a fan.
2. Toss the chopped celery and the flour together, and add to the pan together with the mushrooms. Continue cooking for a further 5 - 10 minutes, stirring frequently until all the ingredients are cooked.
3. Remove the pan from heat, add pepper to taste. Leave aside until the ingredients have cooled slightly. Add the lemon rind, juice and salt. Mash the ingredients in the pan until they are smooth, then stir in the fresh cream.
4. Spoon the pate into 4-6 ramekin dishes and smooth the top. Cover each and chill overnight.
5. Just before serving, use a pastry cutter to stamp out 4-6 rounds of bread the same diameter as the ramekin dishes. Toast them lightly on both sides. Turn out the vegetable pates from the dishes on to the rounds of toast. Decorate each with a thinly sliced gherkin spread out as a fan.
serving amount
serves 4-6
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