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Mushroom and onion pâté on rye
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20g dried porcini mushrooms
250g chestnut mushrooms
1½ tbsp unsalted butter
1 tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, crushed
75g Greek yogurt
50g crème fraîche
1 tsp sherry vinegar
10 sprigs lemon thyme, leaves picked
4 thin slices rye bread
4 sticks celery, trimmed and cut into batons, to serve
1. Soak the porcini mushrooms in just-boiled water for 10 minutes then drain. Very finely chop the soaked porcini and the chestnut mushrooms and onion. (Alternatively, put the mushrooms and onion in a food processor and pulse until very finely chopped.)
2. Put the butter and olive oil in a large non-stick pan set over a low-medium heat. Add the mushroom mixture and garlic then fry, stirring frequently, for 20-25 minutes, until golden and all the cooking juices have evaporated. Transfer to a bowl and leave to cool to room temperature.
3. Mix in the yogurt, crème fraîche, vinegar and most of the lemon thyme leaves; season. Whizz in a food processor or with a stick blender to your desired consistency. Toast the rye bread until crisp and drizzle with a little olive oil. Scoop the pâté into a bowl and scatter over the remaining thyme leaves; serve with the rye toasts and celery sticks.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.