Mushroom pâté

Mushroom pâté
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté.

For this recipe you will need a food processor.

Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt.

By Roxy Pope and Ben Pook

Shopping list

Ingredients

Recipe tips

Method

  1. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water.

  2. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.

  3. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.

  4. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.

  5. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.

  6. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley.

Recipe tips

This recipe makes approximately enough to fill a small pasta bowl.