Very easy to make, this mushroom paté is very rich and perfect to spread onto crisp toasts, crackers or use in beef wellingtons even! Makes about 250ml.
Drain the mushrooms well then add them to a food processor.
Heat the tsp of butter in a small pan and cook the spring onions until soft. Add the garlic and dried herbs and cook for a further minute before adding in the Marsala wine. Cook until reduced and only a small amount of glossy liquid remains.
Scrape the contents of the pan into the food processor including all of the juices from the butter and wine. Add the nutmeg and creme fraîche then process until smooth.
You can add up to 1 tbsp of boiling water to help this mix if you prefer a very smooth paste. Taste and add seasoning remembering that once chilled, the flavours are blunted so be a bit braver than usual.
Scrape into a small dish and melt the 2 tbsp of butter, pouring over the paté to seal it. Chill for at least 2 hours before serving but will keep for 1 week if you wrap in cling film once the butter has set.
* = to make caramelised garlic, you can simply cut the top off a bulb, drizzle with olive oil and wrap in foil then cook for an hour at 180˚C. I tend to do this when something else is in the oven. If you have an Instant Pot, prepare the garlic as above but place it in a ramekin or other small ovenproof dish. Sit it on the trivet and add 250ml water to the IP. Cook on Manual High for 10 minutes then NPR. Flash under a hot grill for a few moments to brown.