Summer savory mushroom pate

A fancy dish that isn’t actually so fancy. Serve this with crackers as a light appetiser for cheers all round.



  • 3 tablespoons unsalted butter

  • 12 ounces mushroom

  • 2 garlic cloves minced

  • 1 ½ cups ricotta cheese

  • Salt

  • Freshly ground black pepper

  • 2 teaspoons summer savory minced


  1. Finely dice caps of mushrooms and discard the stems.

  2. Melt butter and saute mushrooms for 3 minutes then add garlic.

  3. Continue sauteing until mushrooms are brown and liquid has evaporated.

  4. Let mixture cool to room temperature.

  5. Place mushrooms and the other ingredients in a food processor and blitz until desired consistency.

  6. Place in fridge for at least 3 hours and serve with crackers.