A few weeks ago on Instagram, I was singing the praises of a delicious porcini mushroom pâté that I’d discovered in Lidl. We had a punnet of mushrooms that needed to be used up so I thought I might try my hand at making my own pâté.
I flipped through a few of our cookbooks for a recipe and soon found one in a little booklet supplement that came with the Guardian weekend newspaper, many moons ago. It was a taster from Hugh Fearnley-Whittingstall’s Mushrooms: River Cottage Handbook No.1.
I altered the recipe slightly, substituting the butter and garlic for 50 grams of wild garlic butter that I whipped up the previous week. A very simple and easy to make recipe. You can use foraged wild mushrooms (so long as you’re absolutely sure they’re not a poisonous variety); dried mushrooms such as porcini, chanterelle, morel or a mixture; chestnut or just plain ol’ closed cup white mushrooms.