Mushroom and egg paté


Mushroom and egg paté


  • 500 g chestnut mushrooms
  • 2 boxes of Philadelphia cheese cream
  • 3 boiled eggs
  • cheese
  • salt
  • chives

Finely dice the mushrooms, season with salt and pepper, steam in a little water, then sauté and allow to cool.

Gently combine the cream cheese with the mushrooms and the chopped hard-boiled eggs.

Sprinkle with fresh chives and serve on toast on a bed of lettuce.