Mushroom Pâté

Prep time: 25 mins | Serves: 4

Ingredients:

• 300g chestnut mushrooms, finely chopped

• 20g unsalted butter

• 20g olive oil

• 80g shallots or onion, finely diced

• 10g garlic, chopped

• 5g fresh thyme leaves

• 30g brandy or white wine (optional)

• 100g cream cheese

• 40g double cream

• 4g sea salt

• 2g freshly ground black pepper

• 5g lemon juice

Method:

1. Heat the butter and olive oil in a frying pan over medium heat. Add the shallots and cook gently for 5 minutes until soft and translucent.

2. Add the garlic, thyme and mushrooms. Cook for 10–12 minutes until all the moisture has evaporated and the mushrooms are deeply golden.

3. Pour in the brandy or wine (if using) and let it bubble away until almost completely reduced. Remove from the heat and allow to cool slightly.

4. Transfer the mushroom mixture to a food processor. Add the cream cheese, double cream, salt, pepper and lemon juice.

5. Blend until smooth and silky.

6. Taste and adjust seasoning if needed — a pinch more salt, pepper or lemon juice to suit your palate.

7. Spoon into a clean jar or container and smooth the top. Chill to set before serving.

Storage:

Once in an airtight container or jar, store your mushroom pâté in the refrigerator for up to 4 days.