Name: Mushroom & tarragon pâté
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 50g unsalted butter; 2 shallots finely chopped; 1 leek finely chopped; 2 garlic cloves crushed; 100g chestnut mushroom finely chopped; 100g shiitake mushroom finely chopped; 2 tsp wholegrain mustard; 2 tbsp crème fraîche; 3 tbsp chopped fresh tarragon plus extra to garnish; 1 French stick ; extra vigin olive oil; mixed salad leaves, to serve

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Mushroom & tarragon pâté

Mushroom & tarragon pâté

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.13 ratingsRate

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This low-fat, easy pâté is a perfect vegetarian starter

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
2 shallots

finely chopped
1 leek

finely chopped
2 garlic cloves

crushed
100g chestnut mushroom

finely chopped
100g shiitake mushroom

finely chopped
2 tsp wholegrain mustard
2 tbsp crème fraîche
3 tbsp chopped fresh tarragon

plus extra to garnish
1 French stick

; extra vigin olive oil; mixed salad leaves, to serve

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Nutrition: per serving

kcal137
fat12g
saturates7g
carbs4g
sugars0g
fibre2g
protein3g
salt0.38g

low

Method

step 1

Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
step 2

Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
step 3

Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.7 out of 5.13 ratings

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