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
- 60g/2¼oz cashew nuts
- 1 tsp olive oil
- 2 shallots, thinly sliced
- 125g/4½oz shiitake mushrooms, sliced
- 4 garlic cloves, finely chopped
- 3 sprigs fresh thyme, leaves picked
- 2 sprigs fresh rosemary, leaves picked
- 1 tsp Dijon mustard
- 60g/2¼oz pitted green olives, plus extra to garnish
- small handful fresh parsley leaves, plus extra to garnish
- salt and pepper
Method
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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.
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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.
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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.
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Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.
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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.
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Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley.