Mushroom Pâté & Truffle Soup
Cook Time 10 minutes
Servings 2 people
Ingredients
- 1 pot Castle MacLellan Oven Roasted Mushroom Pâté
- 100 ml Water
- 4 Button Mushrooms
- Small Bunch of flat leaf parsley
- Drizzle of cream
- Drizzle of Truffle Oil
Instructions
-
Add the pate and water into a pan, bring to the boil and season
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Heat gently until warmed through
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For the garnish, slice and fry the button mushrooms and finely chop the parsley
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Pour soup once warmed into a bowl, drizzle with cream and truffle oil and top with the mushrooms and parsley