Name: Mushroom pâté
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4
Ingredients: 1 tbsp olive oil; 50g shallots, finely chopped; 125g shiitake mushrooms, thinly sliced; 75g chestnut mushrooms, thinly sliced; 1 clove garlic, crushed; good pinch white pepper; 1 tsp reduced-salt soy sauce; 1 tbsp fresh parsley, finely chopped; 50g half-fat soft cheese

This low-fat easy pate is the perfect vegetarian starter.

Serves

Prep

10 minutes

Cook

10 minutes

Each 81g serving contains (excludes serving suggestion)

KCal

Carbs

3.3g

Fibre

1.5g

Protein

2.8g

Fat

4.4g

Saturates

1.4g

Sugars

1.7g

Salt

0.18g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tbsp olive oil

50g shallots, finely chopped

125g shiitake mushrooms, thinly sliced

75g chestnut mushrooms, thinly sliced

1 clove garlic, crushed

good pinch white pepper

1 tsp reduced-salt soy sauce

1 tbsp fresh parsley, finely chopped

50g half-fat soft cheese

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Method

Step 1

Add the oil to a pan over a medium heat, then add the shallots, stirring regularly for 5 mintues until browned.

Step 2

Add all the mushrooms and turn up the heat a little. Cook for 3-4 minutes until the mushrooms are soft and any liquid from them has evaporated.

Step 3

Add the garlic and pepper, cook for another minute, then add the soy sauce and parsley, mix, then remove from the heat and allow to cool.

Step 4

Put the mushrooms on a chopping board and chop finely, then add to a bowl with the cream cheese, mix and refrigerate. Serve with toast.

Recipe tips

This pâté also makes 15–20 great canapés. For wheat-free canapés, try using baked baby potatoes – cut cooked potatoes in half, scoop out a little of the potato flesh, then fill the centre with pâté.
For a gluten-free pâté, use reduced-salt, gluten- free tamari in place of the soy sauce in this recipe.
Freezing instructions: Defrost in the fridge to serve.