3-4 garlic cloves peeled and chopped
250g cream cheese
Salt and black pepper.
MethodClean and trim the mushrooms and chop them finely.
Heat the butter in a frying pan over a medium heat and drop in the mushrooms and garlic; saute stirring for 10 minutes or until the moisture from the mushrroms has evaporated. Leave to cool for a few minutes. I like to add a dash of mushroom ketchup or even sherry whilst the mushrooms are frying, but make sure the mix is dry before leaving to cool.
Blitz the mushrooms in a processor until smooth, then add the cream cheese and blitz again. Season and leave to cool completely. Refrigerate for at least an hour for the garlic flavour to develop. Serve in generous dollops on crostini or toast. Keeps well for up to a week in the fridge.