Mushroom Pate with Atlantic Dry Barrel Aged Mead


225g mushrooms
50g butter
50g breadcrumbs
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

White Port Barrel Aged Atlantic Dry Mead


  • 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!

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