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Mushroom and Hazelnut Paté

INGREDIENTS (Serves 8)

 

5 g yeast extract

350g closed cup mushrooms

400g can butter beans

100g chopped roasted hazelnuts

60-75 ml olive oil

1 finely chopped medium onion

½ lemon (juice only)

15 g chopped fresh rosemary

45 g chopped fresh parsley

15 g chopped fresh thyme

 

DIRECTIONS

 

1. Chop the mushrooms
2. Heat 30 ml of oil in frying pan
3. Fry mushrooms and onions together until soft
4. Stir in rosemary and yeast extract
5. Remove from heat and drain any liquid
6. Place half the mix in food processor along with drained butter beans, lemon juice and olive oil.
7. Blend into smooth paste.
8. Transfer to a bowl and stir in remaining mushroom mix, hazelnuts and parsley.
9. Season to taste.
10. Cover and allow to stand an for an hour