A tasty vegetarian pâté that's bursting with flavour. Serve with a red onion chutney and crusty bread.
- 225g mushrooms
- 1 large leek
- 125g Cheddar
- 5 tbsp. crème fraiche
- 15g butter
- 1 tsp. English mustard
- Pinch of grated nutmeg
- Black pepper
Roughly chop the mushrooms and leek.
Melt the butter in a large saucepan and add the mushrooms and leeks. Cook on a low heat for around 5 minutes or until the vegetables have softened.
Add the crème fraiche, mustard, nutmeg and a pinch of black pepper and cook for a further five minutes or until most of the liquid has evaporated.
Pour this mixture into a blender.
Crumble the cheese into the mixture and blitz until smooth.
Once smooth, put into the fridge for at least two hours before serving.