Mushroom Pate
We have loved every pate we have made and decided to adapt our
basic recipe and use dried mushrooms. We had a packet of dried
mixed mushrooms - oyster, porcini, shitake - which we soaked in
boiling water to rehydrate.
  
We made the base of the pate with chicken livers, butter, onions
and garlic.
  
Once the chicken livers were cooked we drained the mushrooms
and roughly chopped them and added them to the mixture.
  
We then gave this mixture a blitz in the food processor adding
more butter to help it solidify and seasoned to taste. We let
it set in a mould and chill for an hour.
  
We served this with melba toast and cherry tomatoes.
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