Mushroom and onion pâté on rye
Waitrose and Partners

Mushroom and onion pâté on rye

An easy starter packed full of flavour. This pâté can also moonlight as a sauce for pasta or meat. Simply add in cream or crème frâiche, bring to your preferred consistency and then heat gently.

VegetarianHealthySource of fibre
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plussoaking and cooling

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Ingredients

  • 20g dried porcini mushrooms
  • 250g chestnut mushrooms
  • 1 onion
  • tbsp unsalted butter
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic clove, crushed
  • 75g Greek yogurt
  • 50g creme fraiche
  • 1 tsp sherry vinegar
  • 10 sprigs lemon thyme, leaves picked
  • 4 slice/s rye bread
  • 4 celery sticks, trimmed and cut into batons, to serve

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,052kJ/ 252kcals

Fat

13g

Saturated Fat

5.7g

Carbohydrates

24g

Sugars

5.9g

Fibre

4.7g

Protein

8.9g

Salt

0.7g

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