Quantity

Makes 4 small jars

Ingredients

600g mixed mushrooms (white, Swiss brown, portobello) roughly chopped

10g dried porcini mushrooms

150ml hot water

3 garlic cloves, crushed

30g butter

1 onion finely diced

2 tablespoons chopped marjoram

Fresh Bay leaves

6 sprigs Fresh thyme, leaves stripped

2 tablespoons chopped parsley

Juice of 1 lemon

Salt and pepper to taste

200g cream cheese

1 tablespoon soy sauce

Method

1. Combine the dried porcini mushrooms and hot water and set aside.

2. Heat the butter in a large frying pan and add the garlic and onion and sautee on low heat until soft. Add the mushrooms, thyme, marjoram, and bay leaves and cook on medium heat.

3. Squeeze the liquid from the porcinis and set aside. Chop the porcini and add to mix. Season with salt and pepper, soy sauce and add the lemon juice.

4. Allow to cool, place in a food processor with the cream cheese and blend to desired consistency.

5. Adjust seasoning and add the chopped parsley and spoon evenly into jars. Tap the jars to level the mix and spoon over jelly and place a sprig of thyme or bayleaf on top to garnish, chill until set and enjoy with toasted bread, cornichons or as part of a grazing platter!

For the jelly

150ml porcini soaking liquid

5ml marsala wine

5ml soy sauce

2 sheets of gelatine (3 grams)

Warm the porcini liquid, soy, and marsala. Soak the gelatine in cold water until soft, squeeze out excess water and add to liquid. Melt and allow to cool before spooning over pate