Mushroom and tarragon pate
Ingredients
50g unsalted butter
2 shallots , finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
200g mushrooms chestnut mushrooms (chestnut or shiitake are good but whichever are you favourite will work fine), finely chopped
2 tsp wholegrain mustard
2 tbsp crème fraîche
3 tbsp chopped fresh tarragon , plus extra to garnish
1 French stick, extra virgin olive oil, mixed salad leaves (to decorate)
Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 minutes until softened. Increase the heat, add the mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, add seasoning as you see fit. Cook for a further 2 mins then stir in the chopped tarragon. Serve on toasted or fresh French stick. For fresh just spoon the hot pâté on to the sliced bread, garnish with the extra tarragon, then serve with salad leaves. For toasted; drizzle the slices with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.
