I am indebted to Tim Withers at The Old Parsonage, Dolfor (www.theoldvicaragedolfor.co.uk), for this recipe for a form of wild mushroom pate. I have adapted it slightly, but having just hit a glut of cauliflower fungus, I used that instead of dried porcini and button mushrooms . . .
2 Shallots
1 Clove garlic
350g Button mushrooms
200g Creme fraiche
40g Dried porcini
1 Lemon
Olive oil, salt and pepper
Soak the porcini in boiling water for a few minutes while finely chop the onion and garlic. Soften these in a little oil over a gentle heat and finely chop the mushrooms. Add to the onions and garlic, stir for a moment and then add the stock from the porcini. Simmer until almost dry, then add the creme fraiche and continue to simmer until the mix is almost dry again. Remove from heat and season with salt, pepper and lemon juice to taste. Chopped fresh herbs such as tarragon or chives can also be added. Tim serves his to guests at room temperature with toasted brioche and garnished with a few choice salad leaves.
