Mushroom and onion pâté on rye

Name: Mushroom and onion pâté on rye
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 20 g dried porcini mushrooms; 250 g chestnut mushrooms; 1 onion; 1½ tbsp unsalted butter; 1 tbsp extra virgin olive oil, plus extra for drizzling; 1 garlic clove, crushed; 75 g Greek yogurt; 50 g 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

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.

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VegetarianHealthySource of fibre

Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins
Plussoaking and cooling

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20g dried porcini mushrooms
250g chestnut mushrooms
1 onion
1½ 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

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.)
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.
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.

Typical values per serving when made using specific products in recipe