Serves 2-4
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To serve

  1. Soak the porcini mushrooms in 150ml of boiling water for 30 minutes to rehydrate them. Drain, reserving the liquid, then finely chop.
  2. Heat the oil in a frying pan over a medium heat. Fry the shallots for five minutes until softened, then add the garlic and fry for one minute more.
  3. Add the chopped fresh mushrooms and thyme, then simmer for about 10 minutes until the liquid has reduced and the mushrooms have started to brown.
  4. Add the chopped porcini mushrooms and the wine to the pan, then allow to bubble until the wine has cooked off. Strain the reserved porcini mushroom liquid, to remove any grit, then add to the pan. Allow the mixture to bubble until almost all of the liquid has cooked off. Season well and leave to cool completely.
  5. Add the mix to a food processor and blitz to a rough paste, then transfer to a bowl or jar to serve.
  6. Garnish with a few sprigs of thyme and serve the pâté with crackers or bread.

Nutrition Facts

Per serving: 94kcals, 2.6g fat (0.3g saturated), 9.5g carbs (2.2g sugars), 5.6g protein, 2.9g fibre, 0.009g sodium 

Gluten-freeDipsDairy-freeStartersVeganDiabetic-friendlyLunch & snacksLow-fatMake it HealthyVegetarian

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