Dressings, Sauces and Jams

How do I make it?

1. Soak the porcini mushrooms in 150ml boiling water for 30 minutes to rehydrate them.
2. Drain, keeping the liquid and then finely chop. Fry the shallots in oil over medium heat for 5 minutes until softened, then add garlic and cook for 1 minute.
3. Add fresh mushrooms and thyme and simmer for 10 minutes or until the liquid has reduced and the mushrooms have started to brown a little.
4. Add the porcini mushrooms and the port to the pan and allow to bubble until the port has cooked off.
5. Strain the reserved porcini mushroom liquid to remove any grit and then add to the pan.
6. Allow the mixture to bubble until almost all of the liquid has cooked off. Season well and leave to cool completely.
7. Blend in a blender or food processor to a rough paste and transfer to a bowl or jar to serve.
8. Garnish with a few sprigs of thyme and serve the pâté with gluten-free crackers or toasted bread. It will keep in a sealed jar in the fridge for up to 1 week.