This makes a lovely nibble to go with a glass of something when friends pop round over the festive season . . .
250g Mushrooms (‘value’, ‘economy’ etc)
4 Cloves Garlic
50g Dried Porcini
1 tspn Cornflour
1 tspn Dijon mustard
250g Soft/cream cheese
Warm the milk to just below boiling point and soak the porcini for 15 minutes. Meanwhile melt the butter in a pan and gently fry the mushrooms, sliced garlic and thyme until browned and softened. Stir in the flour and mustard, then add the milk and softened porcini. Season with salt and pepper, then simmer for a few minutes until the mix is almost dry. Tip into a processor with the cream cheese and whizz until smooth. Chill in the fridge for an hour and serve on small wedges of toast, garnished with lemon.