I made this because I had a LOT of mushrooms leftover in the fridge and also because I ❤️ mushrooms. It’s a really healthy, low fat pâté if you don’t add the butter crust, which was my intention, but then I saw how pretty (and professional) it looked with it on so added it anyway (I promise I won’t eat it!!).

Low calorie cooking spray

1 medium onion, chopped finely

1 large clove of garlic, chopped finely

440g chestnut mushrooms, sliced thinly

1 orange, zest finely grated plus half the juice

2 tablespoons brandy (optional)

2 sprigs of fresh thyme, leaves picked

2-3 tablespoons créme frâiche

sea salt and black pepper

Optional;

4 tablespoons of butter or ghee plus extra to cover

Spray a large frying pan with the low calories cooking spray and lightly fry the onion until translucent and soft. Add the garlic, stir through and then add the mushrooms to the pan and fry until they begin to brown. Keep cooking the mushrooms until the juices have evaporated and the pan is fairly dry.

Add to the pan the orange juice, zest and brandy if using. Cook, stirring until the liquids reduce.

Add the thyme and stir through for a minute.

Remove from the heat and spoon the contents of the pan into a food processor (you could also use a stick blender.  Add the créme frâiche and blend (I used all 3 tbsp of créme frâiche as my mixture was fairly dry) until smooth. (For a courser texture, add half of the mix to the processor and give it just a quick pulse, add the second half and blend until smooth then mix the two together.)

Season with salt and pepper to taste.

Spoon your pâté into individual dishes or small Kilner jars and smooth the top with the back of a teaspoon.

If you want to add the butter crust, melt the butter in a small pan over a low heat until just melted. Carefully pour over the pâté and refrigerate for at least an hour.

Serve with crusty bread or home made crackers.

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