Mushroom & tarragon pâté

Mushroom & tarragon pâté

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

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

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Method

  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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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Bentleybird's picture

Has anyone tried this cold as part of a Buffett?

dorothyd's picture

Had a party recently and my 14year old granddaughter made this dish. It was very well received and everyone commented on the excellent taste of it. Unfortunately, I did not get a chance to try, so will have to make again for myself. Great dish

9876543's picture

Is it suitable for freezing?

h.a.livingstone@talk21.com's picture
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Served this last night and it was a huge hit. I used re-hydrated mixed forest mushrooms instead of fresh, and the flavour was excellent. Mine looked a lot greener than the picture (too much leek maybe), but no one seemed to mind! Great recipe!

bexloubray's picture

I'm vegetarian, but my partner is not, and we both love this recipe. I use low fat natural yoghurt instead of creme fresh and a finely chopped red onion (fridge staples) instead of leeks and shallots. I've made it as a starter, made it as mini canepes at a dinner party and we have had it on two halves of a toasted english muffin with a salad as a main. Beautiful!

samwhyte's picture
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Really beautiful starter suitable for everyone! I veganised it and used margarine and no creme fraiche, but it was rich enough without it, in fact it may have spoilt the flavour. It was really delicious!

holds1's picture
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Absolutely gorgeous. Very tasty - I don't like mushrooms but wow I liked this! Would be a great Xmas starter. Highly recommended.

jenniebibs's picture
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Really tasty, simple and moreish. Recommended with rosemary as an alternative to tarragon.

mocha17000's picture
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Very tasty, sometimes I caught myself eating it on its own, the tarragon comes through very nicely.

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