A little extra this week just to let you know that Alice and the 5 Musketeers finally made it to Fort William yesterday, raising money for Chestnut House (although the link is still below if you didn’t manage to do before!). So proud of them all!
Meanwhile, back at home, John and I went for a walk on Sunday and found a field of lovely mushrooms! With all the rain we have been having but still being warm (ish) now is the time to go looking. Take a mushroom book with you to be sure – but if you have any doubts about whether any you find are edible – leave!
After nearly 2 years (yes, really!), I have written a few mushroom recipes from soup to risottos so this is a new one and perfect for vegetarians. It will also go nicely with a bowl of broccoli and stilton soup from before!
Mushroom and Tarragon Pate
- 25g unsalted butter
- 1 shallot, finely chopped
- 1/2 leek, finely chopped
- 1 – 2 garlic cloves, crushed
- 100g field mushroom, finely chopped
- 1 tsp wholegrain mustard
- 1 tbsp crème fraiche
- 1 – 2 tbsp chopped fresh tarragon
Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened. Increase the heat, add 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. Preheat the grill. Spoon the hot pâté on to toast, garnish with the extra tarragon, then serve with salad leaves.