I’m posting this recipe due to popular demand. It’s simple and easy to make as well as being versatile- whichever mushrooms you happen to have will work, although my favourites for pâté are Ceps and Bay Boletes. It’s a great way of using up older, perhaps less attractive members of your collection and if you don’t have any wild mushrooms, shop bought ones will do just fine- simply ask your local greengrocer for half a kilo of Agaricus Bisporus! Try spreading pâté on toasted sourdough with some soft goat’s cheese and kimchi… For vegan pâté, simply leave out the butter. It will still taste great!
40 ml olive oil
500 g mushrooms
75g whole grain mustard
Heat a wide based frying pan, add a glug of olive oil and a knob of butter (if using). Fry your mushrooms for longer than you usually would then add some stock. I use either powdered mushroom (cep) stock or Bouillon stock.
Continue cooking for another 5 or 10 minutes then add wholegrain mustard.
Take off the heat and blend to a smooth consistency (I personally don’t like lumps in my pâté) with a hand held blender.
Then, while the mixture is still hot, fold in the rest of your butter, put back on a low heat and stir for a minute.
Take off the heat and blend again.
Spoon into sterilised jars. Replace the lids, then leave for a few hours to cool.
Label your jars and store in the fridge.
Your pâté will keep for a few months, in theory, although I don’t think it will last this long once you have tasted it!