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

Nutritional Information:

Each 81g serving contains (excludes serving suggestion)

KCal: 67
Carbs: 3.3g
Fibre: 1.5g
Protein: 2.8g
Fat: 4.4g
(Medium)
Saturates: 1.4g
(Medium)
Sugars: 1.7g
(Low)
Salt: 0.18g
(Low)
Fruit/Veg Portion: 0

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.