Mushroom pâté
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.
Ingredients
- 25g/1oz dried porcini mushrooms
- 60²µ/2¼´Ç³ú cashew nuts
- 1 tsp olive oil
- 2 shallots, thinly sliced
- 125²µ/4½´Ç³ú shiitake mushrooms, sliced
- 4 garlic cloves, finely chopped
- 3 sprigs fresh thyme, leaves picked
- 2 sprigs fresh rosemary, leaves picked
- 1 tsp Dijon mustard
- 60²µ/2¼´Ç³ú pitted green olives, plus extra to garnish
- small handful fresh parsley leaves, plus extra to garnish
- salt and pepper
Method
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.
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.
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.
Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.
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.
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.
