Mushroom Paté with Charcoal Salt

Serves 4-6 as a generous starter

Ingredients:

400g Mushrooms

1 Medium Onion

50g Butter (or plant based alternative)

2 Sprigs Thyme

2 Cloves Garlic

100g Booze (Brandy, Marsala, White Wine, Sherry all work well)

2 Tbsp Creme Fraiche

1 Lemon, Zest Only

Droitwich Salt Charcoal Salt

Pepper

Method:

1. Heat the butter in a frying pan or saucepan on a medium heat, slice the onion, pick the thyme leaves and add to the pan. Sweat down for 5-10 minutes until the onions are translucent

2. Roughly slice the mushrooms and add to the pan.  Increase the heat slightly and fry the mushrooms until golden on both sides

3. Reduce the heat again, slice the garlic cloves and add to the pan.  Stir and cook for 2-3 minutes

4. Increase the heat again, add the booze - simmer and reduce the volume by 2/3

5. Turn off the heat, stir through the creme fraiche

6. Season with the lemon zest, charcoal salt and pepper

7. Add to a food processor and blend

8. The longer you blend, the smoother the pate - this is up to you as to how course or smooth you want the pate!

9. Check and adjust the seasoning again

10. Serve with some toast or crackers, some pickled red onion or chutney and some extra Charcoal Salt for sprinkling!

This is a dish perfect for a snack, starter, canapé or as part of a buffet table! Its got a rich and deep umami flavour that is bought out even more by the Droitwich Salt Charcoal Salt - it really takes this dish to the next level of flavour! If you haven’t got the Charcoal Salt, the Droitwich Pure Salt would make a perfect substitute!