This delicious pate which blends summer mushrooms with hazel nuts is perfect for August picnics . . .
350g Mushrooms (eg swamp russulas, parasols etc)
1 Medium onion
1 Clove garlic
1 tbsn Rosemary
1 tbspn Thyme
14 oz Broad beans (cooked)
½ Lemon (juice and grated zest)
1 tspn Marmite (or ideally, less-salty Vegemite)
Gently sauté the onion, garlic and mushrooms in a little nut oil until softened. Add the rosemary, thyme, drain off and reserve any liquid. Tip just over half the onion, mushroom and herb mix into a processor with the beans and Marmite, then blend into a smooth paste, adding a little cooking liquid to moisten if necessary. Allow to cool. Meanwhile, toast the chopped hazelnuts in a dry pan over a light heat, making sure not to burn. Stir this, the unprocessed mushroom mix and the chopped parsley into the mushroom paste and mix well. Season with salt and black pepper and serve on toast with a side salad.