Three ways to use mushroom pâtè

The humble mushroom has long been both the vegetarian and carnivore's delight in all of its forms, and quite right too. Careful preparation can produce an earthy, meaty and almost umami morsel in taste and texture. The mushroom has a rare ability to be both flavour carrier and the main event all in one.

A trip to Tuscany last year convinced me that fresh porcini mushrooms, in a garlic and parsley sauce might be the best dish to be have ever been thoughtfully thrown together. Especially when paired with a young and bright Sangiovese made on site and poured liberally from naked bottles. 

Speed in cooking doesn't mean a less delicious dish, thankfully. In fact, quick yet thoughtful preparation with the right ingredients is often a revelation, made sweeter by the fact that it didn't take you that long.  Cornish Charcuterie's mushroom pâtè is one such ingredient that offers a fast pass to some seriously good dishes.

Friday night pasta for two...

Try mixing a jar of Cornish Charcuterie's mushroom pâtè with 200g of tagliatelle then drizzle with good quality extra virgin olive oil and a grating of Parmesan.  This will take all of ten minutes but you'll be thinking about how good it was for days. 

Mushroom Bruschetta

Slice a loaf of ciabatta or sough dough bread and toast. While the bread is hot, rub lightly with a garlic clove and spread generously with the mushroom pâtè. Finish with a drizzle of quality balsamic vinegar and a sprinkling of fresh basil or parsley if desired. 

(Image credit: Elliot White www.elliottwhitephotography.com)

Spruce up your béchamel

Stirring a jar of mushroom pâtè into your béchamel sauce will be the best decision you've made all day!

You can buy Cornish Charcuterie's artisan mushroom pâtè online here.

Written by Jo Painter | The Artisan Food Village