1 finely chopped leek
2 finely chopped shallots
3 cloves crushed garlic
100g chestnut mushrooms (finely chopped)
100g shitake musrooms (finely chopped)
2tsp wholegrain mustard
3tblspn chopped tarragon
Salt and fresh black pepper
Diagonally cut french bread, brushed with olive oil and toasted.
Heat the margarine and gently fry the leek, shallots and garlic for about 7 minutes before adding the mushrooms and the tarragon. Then cook for ten minutes until the liquid from the mushrooms has evaporated and stir in the mustard and salt and pepper. Cook for a further two minutes. Serve the pate on the toasted bread with tarragon leaves for garnish and serve with a side salad ( I used baby spinach, I think a lot of people would go for peppery salad like watercress or rocket, but I used a lot of pepper in the pate so a milder leaf worked well). I thought this was delicious!