Creamy Mushroom Pâté

Soak the dried porcini mushrooms (20 g) in water (150 ml) to rehydrate them. Drain, reserving the liquid, and finely chop the mushrooms. Start 30m timer

Fry the shallots (2 echalion) in the oil (0.5 tbsp) over a medium heat for 5 mins until softened. Add the clove (1 garlic) and fry for 1 min more. Start 6m timer

Add the chopped wild mushrooms (175 g), chestnut mushrooms (175 g), and fresh thyme (1 tbsp). Simmer for about 10 mins until the liquid reduces and mushrooms brown slightly. Start 10m timer

Add the chopped rehydrated porcini mushrooms and the port (60 ml) to the pan. Allow to bubble until the port has cooked off. Strain the reserved porcini mushroom liquid to remove any grit, and add it to the pan. Continue to bubble until almost all liquid has cooked off. Season well with [salt] and cool completely.

Whizz the mixture in a blender or food processor to a rough paste. Transfer to a bowl or jar. Garnish with a few [fresh thyme sprigs] and serve with [gluten-free crackers] or toasted [bread]. It keeps for up to 1 week in the fridge.