Serve this vegetarian pâté with a crisp glass of wine to begin your next dinner party in the tastiest way.
This recipe is courtesy of Culinary Ginger.
Melt the butter in a sauté pan set over medium heat. Add the mushrooms and shallots and sauté until they begin to soften, about 3-4 minutes. Add salt and pepper, to taste. Add the garlic and rosemary, stir, and cook for 2 minutes. Strain the mixture through a sieve into a bowl and allow to cool.
Place the mixture in a food processor. Add the ricotta and blend until smooth. Taste, and adjust seasoning as required.
Transfer to a container with a lid and refrigerate for 30 minutes until set.