Chestnut and Porcini Pate

SF GF

Ingredient	Quantity	Procedure

dried sliced porcini mushrooms	50g	Place in a bowl and just cover with hot water. Leave to stand for 30 minutes. Rinse well to remove any sand and dirt, and drain. Reserve 4 mushroom slices for decoration. Roughly chop the remaining mushrooms and place on one side.
white onion	375g	Finely chop the onion and garlic, by hand or in a food processor.
garlic	2 cloves

olive oil	1 Tbsp	Heat in a saucepan. Add onion & garlic and fry gently, with continuous stirring, until coloured. Remove from heat.

chestnut puree	1 tin (435g)	Add the chestnut puree (it may be helpful to break this down using a potato masher) and pepper to the pan, along with the chopped mushrooms. Mix well.
freshly ground black pepper	to taste

		Oil a large ovenproof dish. Place pate mix in dish, and arrange reserved mushroms on the top for decoration. Bake at 180 deg C for about 25 minutes. Serve hot or cold.

Recipe by Helen Edwards