This is a great starter or can be served with drinks.
50g (2 oz) butter or sunflower spread
2 shallots or small onions, peeled and finely sliced
1 clove garlic, peeled and crushed
200g (8oz) flat mushrooms, sliced
25g (1 oz) fresh wholemeal breadcrumbs
100g (4oz) cottage cheese or vegan cream cheese
large pinch of ground nutmeg
large pinch of ground mace
freshly ground black pepper
25g (1oz) butter or sunflower spread, melted
Melt half the butter or sunflower spread in a pan, add the onions and garlic, and fry gently for 3 minutes.
Add the mushrooms, cover the pan, and cook for 15 minutes.
Remove the lid, turn up the heat, and reduce the liquid until the mushrooms are just moist.
Melt the remaining butter/sunflower spread.
Cool the mushroom mixture slightly then put the mixture
with the breadcrumbs, cheese, nutmeg, mace, salt, pepper and remaining butter/sunflower spread into a food processor and blend until smooth.
Check and adjust the seasoning. Spoon into a small dish. Cover and chill for 1-2 hours in the fridge. It keeps in the fridge for up to 36 hours.
Just before serving sprinkle with fresh, chopped parsley. Serve with warm pitta bread, French bread slices, crackers or croutons.