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Mushroom pâté– makes approx. 20 blini style starters

Mushrooms are an excellent source of the B vitamins riboflavin (B2), niacin (B3) and pantothenic acid (B5). If exposed to UV light they also contain a substantial amount of vitamin D2 (check the label). While not everyone is a fan of mushrooms, those who love them will almost definitely enjoy this pâté. It’s so flavoursome and creamy I can’t get enough of it! Spread on finely sliced, toasted baguette and serve as a starter or use in a sandwich, I add a handful of rocket and some tomato slices (if you have time briefly fry the tomato slices in a bit of extra virgin olive oil, adding a little handful of pumpkin seeds for extra crunch, flavour and protein). Don’t be alarmed by the dark colour of the pâté, through the process of dehydration the mushrooms intensify not only in flavour, but also in colour. Keeps in the fridge for about 4 days.

What you need:

400g button mushrooms – I use either brown (Cremini or Portobello) or a mix of white and brown mushrooms

1-2 garlic cloves – peeled

2tbsp extra virgin olive oil

Sea salt to taste

Chilli flakes to taste

Handful of flat leaf parsley – roughly chopped (optional)

*Mushroom puree before going into the oven

How you do it:

Preheat your oven at fan 150C.

Clean your mushrooms from any remaining soil and transfer them to a food processor.

Blend until you get a paste.

Spread the mushroom paste onto a lined baking tray and place the garlic cloves somewhere on the side away from the paste.

Gently roast everything in the oven for 50mins – 1h.

Regularly open the oven to get rid of all the steam (it will look quite watery to start with) and give the puree a gentle stir to prevent the top layer from getting too dark (I do this every 7-10mins).

Once most of the liquid has evaporated and the paste is getting quite sticky it’s time to take it out.

Transfer the mushroom paste to a bowl, add the soft inside of your roasted garlic cloves to the paste using a spoon to scrape it out, before also adding the olive oil.

Mix everything thoroughly using a fork, then season to taste with sea salt and a pinch of chilli.

Spread your pâté on thin slices of toasted baguette, blinis or crostini, scatter over some chopped parsley and enjoy!



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