Ingredients

• 225 g/8 oz cup mushrooms, wiped
• 75 g/3 oz butter
• 1 level tablespoon grated raw onion or finely chopped spring onions
• ¼ clove garlic, crushed (optional)
• 75 g/3 oz full fat soft cream cheese, well mashed
• good dash Worcestershire sauce
•   salt and pepper
• good pinch ground coriander
•   lemon juice
•   parsley, to garnish

Method

1. Reserve 2 mushrooms for garnish and chop the remainder.
2. Melt the butter in a pan and add the mushrooms, onion and garlic, if used. Cook gently for about 3 minutes, stirring frequently. Cool.
3. Put the mushroom mixture into a food processor or blender and switch on until smooth.
4. Add the well mashed cream cheese and switch on again until smooth.
5. Season to taste with Worcestershire sauce, salt, pepper, coriander and lemon juice.
6. Divide between 4-6 small individual pots and chill until set.
7. Serve garnished with thin slices of raw mushroom and sprigs of parsley. Serve with hot toast or hot granary bread or rolls.

Notes