Mushroom Pate wrapped up in Egg Cakes.

Alan's Challenge but he is too busy to write.

Mushroom Pate:

500 g mushrooms (we used shiitake, chestnut and oyster)
1/2 onion
2 cloves garlic
knob butter
pinch of fresh sage
small handful chopped parsley
veg stock
Salt and Pepper

1.fry onions, mushrooms, onion, garlic and little bit of sage in butter and then add tablespoon of stock

2. Allow the mixture to cool and then add 1 tub of cream cheese and handful chopped parsley.  Combine the mixture.

3. Allow to sat for about five hours

Egg Cakes

3x beaten eggs
1/4 pint milk
salt and pepper

1. Add milk to beaten eggs
2. Heat oil in a pattern, pour egg mixture in to make thin pancake

3. Cook on each side until golden

4. Spread mushroom pate onto the egg cake and then wrap.

Marking Category	Hannah	Alan
Presentation	4	4.5
Innovation	4.5	4
Quality of egg	1	2
Taste	3.5	3
Total	13	13.5

Comments

Hannah- The egg cakes were burnt as they were put in the oven to keep warm.  We have pictured the only non burnt one.  The recipe felt quite retro, a bit 70's.  The taste was rich but maybe three egg pancakes was too many, I maybe should have stuck to one.  Chopped up in smaller pieces this would be good as party food.  The mushroom pate was divine, such a rich creamy flavour, but, i'm sad to say, more suited to being spread on toast.

Alan- Bit rich!