Mushroom & Tarragon Pate

This low-fat, easy pt is a perfect vegetarian starter

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  137

• Protein

  3g

• Carbs

  4g

• Fat

  12g

• Saturates

  7g

• Fibre

  2g

• Sugar

  0g

• Salt

  0.38g

Ingredients

• 50g unsalted butter
• 2 shallots, finely chopped
• 1 leek, finely chopped
• 2 garlic cloves, crushed
• 100g chestnut mushrooms, finely chopped
• 100g shiitake mushrooms, finely chopped
• 2 tsp wholegrain mustard
• 2 tbsp crème fraîche
• 3 tbsp chopped fresh tarragon, plus extra to garnish
• 1 French stick ; extra vigin olive oil; mixed salad leaves, to serve

Directions

1. Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
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.
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.

Categories: All Christmas, Special Diets, Vegetables