Mushroom & tarragon pâté
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g unsalted butter
- 2 shallotsfinely chopped
- 1 leekfinely chopped
- 2 garlic clovescrushed
- 100g chestnut mushroomfinely chopped
- 100g shiitake mushroomfinely chopped
- 2 tsp wholegrain mustard
- 2 tbsp crème fraîche
- 3 tbsp chopped fresh tarragonplus extra to garnish
- 1 French stick; extra vigin olive oil; mixed salad leaves, to serve
Nutrition: per serving
- kcal137
- fat12g
- saturates7g
- carbs4g
- sugars0g
- fibre2g
- protein3g
- salt0.38glow
Method
step 1
Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
step 2
Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
step 3
Preheat the grill. Cut the French stick into diagonal slices, drizzle 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.
