Panasonic NNCT857 Cookery Book & Operating Instructions page 80

Ingredients
50g (2oz) butter
1garlic clove, crushed
15ml (1tbsp) dried
mixed herbs
salt & pepper
8 field mushrooms
approx 225g (8oz)
Ingredients
young spinach leaves
25g (1oz) butter
2 garlic cloves, crushed
450g (1lb) mushrooms,
finely chopped
75g (3 oz) fine oatmeal
1 egg yolk
100g (4oz) cream
cheese
30ml (2tbsp) chopped
fresh herbs
15ml (1tbsp) lemon
juice
Dish: small bowl
Oven Accessory: shallow dish
1. Put butter, garlic, herbs and seasoning into a bowl. Place on
glass turntable and soften on MEDIUM MICROWAVE for 20
secs.
2. Place the mushrooms in dish and spoon butter mixture over
them.
3. Cook on LOW MICROWAVE for 8-10 minutes or until just
tender.
Dish: 18 cm (7") souffle dish lightly greased, large bowl
Oven Accessory: glass turntable + metal tray
1. Remove the stalks from the spinach and use the leaves to line
the souffle dish, reserving leaves for the top.
2. Place the butter and garlic in a large bowl. Place on glass
turntable and cook on HIGH MICROWAVE for 1 min. Add the
mushrooms, cover and cook on HIGH MICROWAVE for 5 mins.
or until softened. Stir in remaining ingredients and beat well.
3. Spoon the paté mixture into the lined souffle dish and cover with
the reserved spinach leaves. Cover with a circle of greaseproof
paper. Place on metal tray and cook on COMBINATION: CON-
VECTION 190°C + SIMMER MICROWAVE for 25 mins. or until
firm to the touch. Leave to cool before serving.
78
Serves 4
Serves 4