Ally Chatty

Mushroom pate is a great little snack to have with some cracker bread, it's quick and simple to make and has very few ingredients.

Ingredients:

500g Mushrooms (of any kind, or mixed if you like)
300ml boiling water
10g Dried Porcini Mushrooms
200g Tofu
Worcester Sauce
Balsamic Vinegar
Salt & Pepper

1. Drain the excess liquid from the Tofu by wrapping the tofu in kitchen roll, popping it on a plate and stick something heavy on it.
2. In a bowl, add the Porcini Dried Mushrooms to the boiling water and let them sit and re-hydrate whilst you do other stuff.
3. Roughly chop your choice of mushrooms and cook them in a saucepan.  I pop boiling water in the bottom of the pan just to cover the bottom, add the mushrooms with the Worcester Sauce, Balsamic Vinegar, Salt & Pepper and leave it until the mushrooms will go squidgy under a wooden spoon.  Add the Porcini Mushrooms (and water) to the other mushrooms on the hop, turn the heat up and bubble away until at least half the liquid has evaporated.
4. Scoop the mushroom mess and the Tofu into a mixer and blend until you are happy with your pate consistency.  I like mine smooth.
5. Pop it into pots and once cooled, put them in the fridge and eat later,