10 mins to prepare and 25 mins to cook, plus soaking
37 calories / serving
20g dried porcini mushrooms
½ tbsp oil
2 echalion shallots, finely chopped
1 garlic clove, crushed
175g wild mushrooms, chopped
175g chestnut mushrooms, chopped
1 tbsp chopped fresh thyme, plus extra sprigs to garnish
gluten-free crackers or bread (toasted), to serve (optional)
To rehydrate the porcini mushrooms, soak them in 150ml boiling water for 30 minutes. Drain and finely chop, retaining the liquid.
Cook the shallots in the oil for 5 minutes, or until softened, then add the garlic and cook for another minute. Add the fresh mushrooms and thyme and cook for about 10 minutes, or until the liquid has reduced and the mushrooms have begun to brown slightly.
Toss in the chopped porcini mushrooms and the port, then allow to simmer until the port has evaporated. Remove any grit from the reserved porcini mushroom juice and add it to the pan. Allow the mixture to bubble for a few minutes, or until almost all of the liquid has evaporated. Allow to cool completely after seasoning.
Blend or process the ingredients to a rough paste in a blender or food processor, then transfer to a bowl or jar to serve. Serve the pâté with gluten-free crackers or toasted bread, garnished with a few thyme sprigs. It will last up to a week in the fridge if stored in an airtight jar.