2 tsp finely chopped onion
Another 50g softened butter
110g of cream cheese
a little freshly grated nutmeg
1 tsp lemon juice
30ml of Atlantic Dry Mead Barrel Aged
salt and freshly milled black pepper
- Slice and cook the mushrooms slowly in 50g butter for 15 minutes, stirring well at the start until softened and reduced.
- Put in a mixer with the rest of the ingredients and blend well.
- Refrigerate for at least an hour.
Darker mushrooms or brown mushrooms have a great flavour.
Lovely served with crostini or sesame toast and a glass or two of Atlantic Dry Mead Barrel Aged!