Mushroom and egg paté
- 500 g chestnut mushrooms
- 2 boxes of Philadelphia cheese cream
- 3 boiled eggs
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.