The Secrets of Double-Quick Mushroom Pate

This super quick mushroom pate can really be made in double-quick time, and can be frozen, ready to serve your guests, when they arrive the next evening. Put 25g brown, finely chopped mushrooms in a pan, together with 60g diced butter, 1 large sprig of rosemary, 1 large clove crushed garlic, 30ml soy sauce, 30ml sweet sherry, and 1 medium, finely chopped onion, cover, and bring to a slow simmer, then uncover, and stir, for about 2 minutes or until the onions and mushrooms are soft, and most of the liquid has evaporated. Remove the pan from the heat, take out the rosemary sprig, and cool the mixture. Stir the mixture together with 250g smooth, low-fat cottage cheese, and turn into a pottery, serving dish. Cover, and refrigerate, preferably overnight. When ready to serve, garnish with a generous sprinkling or chopped parsley.