You will need a food processor.
Makes just over 1 cup of pate.
350g Mushrooms, cleaned and sliced
15g dried mushrooms (ceps/porcini, wild mushrooms or whatever you have)
50ml red wine/sherry/marsala
1 teaspoon soy sauce
1 teaspoon chopped fresh tarragon
5 or 6 grinds of black pepper
- First, soak the dried mushrooms: put them in a small container, pour over sufficient boiling water to cover and set aside for at least 20 minutes. (Meanwhile, prepare the other mushrooms.)
- Drain the dried mushrooms through a sieve (I use a coffee filter), saving the soaking liquid. The sieve collects any grit.
- Lightly chop the dried mushrooms.
- In the food processor, combine the sliced mushrooms, dried mushrooms and tarragon. Grind over the black pepper. Process in 5 second bursts until the mushrooms are finely chopped.
- Pour the mushroom mixture into a saucepan. Pour over the wine and soaking liquid. Add the soy sauce. Heat gently until the mushrooms begin to water, then stir fry over a high heat until all the water is evaporated.
- Spoon into small ramekin dishes and allow to cool. Serve with crackers or melba toast, or use as a sandwich filling.