Recipe: Wild Mushroom Paté

This makes a lovely nibble to go with a glass of something as you work your way through the day’s haul . . .

• 250g Button mushrooms (not so wild but good for bulk and to reduce over-richness)

• 4 Cloves Garlic

• 50g Dried Porcini

• 1 tspn Cornflour

• 1 tspn Dijon mustard

• 100ml Milk*

• 50g Butter*

• 250g Soft/cream cheese*

• Sprig thyme

  *or vegan alternative

Warm the milk to just below boiling point and soak the porcini for 15 minutes. Meanwhile melt the butter in a pan and gently fry the mushrooms, sliced garlic and thyme until browned and softened. Stir in the flour and mustard, then add the milk and softened porcini. Season with salt and pepper, then simmer for a few minutes until the mix is almost dry. Tip into a processor with the cream cheese and whizz until smooth. Chill in the fridge for an hour and serve on small wedges of toast, garnished with lemon.