Mushroom pâté recipe
 Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté. For this recipe you will need a food processor. Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt. 25g/1oz dried porcini mushrooms60g/2¼oz cashew nuts1 tsp olive oil2 shallots, thinly sliced125g/4½oz shiitake mushrooms, sliced4 garlic cloves, finely chopped3 sprigs fresh thyme, leaves picked2 sprigs fresh rosemary, leaves picked1 tsp Dijon mustard60g/2¼oz pitted green olives, plus extra to garnishsmall handful fresh parsley leaves, plus extra to garnishsalt and pepper 25g/1oz dried porcini mushrooms 60g/2¼oz cashew nuts 1 tsp olive oil 2 shallots, thinly sliced 125g/4½oz shiitake mushrooms, sliced 4 garlic cloves, finely chopped 3 sprigs fresh thyme, leaves picked 2 sprigs fresh rosemary, leaves picked 1 tsp Dijon mustard 60g/2¼oz pitted green olives, plus extra to garnish small handful fresh parsley leaves, plus extra to garnish salt and pepper Method Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Heat a frying pan over a medium–high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley. Recipe tips This recipe makes approximately enough to fill a small pasta bowl.