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Mushroom & Hazelnut Pâté
Ingredients
350g closed cup mushrooms, chopped
1 med onion, finely chopped
4-5 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp yeast extract
400g can butter beans, drained
˝ lemon, juice only
100g chopped roasted hazelnuts
3 tbsp fresh parsley, finely chopped Method
- Heat 2 tbsp of the olive oil in frying pan. Fry the mushrooms and onions together until soft. Stir in the rosemary, thyme and yeast extract.
- Remove from the heat and drain off any liquid.
- Place about half the mixture into a food processor with the butter beans, lemon juice and enough of the extra olive oil to make a smooth paste.
- Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley. Season to taste.
- Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.
- Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of crisp salad.