Mushroom Pâté (gf) (v)

Even my chicken liver-loving boyfriend was impressed by this pâté. It’s easy to make and will last for a few days in the fridge.

3 tablespoons olive oil 3 cloves garlic, thinly sliced 1 onion, thinly sliced

250 grams button mushrooms, roughly chopped

150 grams brown flat mushrooms, roughly chopped

2 tablespoons apple cider vinegar

sea salt and ground pepper 100 grams crème fraîche

¼ teaspoon cayenne pepper, plus extra to serve (optional)

50 grams butter, melted

TO SERVE pickles; sourdough or crackers

Heat the oil in a large sauté pan over a low heat. Add the garlic and onion and cook for 2-3 minutes, then the add mushrooms and vinegar. Season well and cook, stirring occasionally, until the mushrooms are soft, about 10–15 minutes.

Place the mushroom mixture into a food processor with the crème fraîche and cayenne pepper, if using. Whizz for 3-4 minutes, or until smooth. Transfer the mixture into a small jar or bowl and top with melted butter. Refrigerate until ready to serve.

TO SERVE: Serve with pickles of your choice and toasted sourdough or crackers. Sprinkle over some extra cayenne pepper before serving, if desired. SERVES 6-8 AS A DIP