Watercress and Mushroom Pâté -

Watercress and Mushroom Pâté

Ingredients

30g/1oz polyunsaturated margarine
1 medium onion, finely chopped
90g/3oz dark, flat mushrooms, finely chopped
1 bunch watercress, finely chopped
120g/4oz low-fat curd cheese
Few drops shoyu sauce (Japanese soy sauce)
½ tsp caraway seeds
Black pepper

Details

Preparation time: 10 minutes
Cooking time: 5 minutes

Method

1. Melt the margarine over a low heat and cook the onion until soft, but not coloured

2. Raise the heat, add the mushrooms and cook quickly for 2 minutes.

3. Add the chopped watercress and stir for about 30 seconds until it becomes wilted.

4. Place the contents of the pan in a blender together with the cheese and shoyu sauce.

5. Blend until smooth.

6. Stir in the caraway seeds and pepper to taste.

7. Put into individual ramekin dishes or one large serving dish and chill for at least 2 hours until firm.

CHEFS TIP:- It may be necessary to stir the contents of the blender several times as the mixture should be fairly thick.

CALORIES:- 130 kilocalories per serving.

Related food category:

• Starter