Bean and Mushroom Paté

Make room for the mushrooms

Bean and Mushroom Paté

Serves 6

Ingredients

150g mushrooms finely chopped

2 fat cloves garlic

50g butter

1 x 400g tin of rosecco beans  (or butter beans) drained and rinsed

1 tsp mixed herbs

Splash of balsamic vinegar

Salt and pepper to taste

Method

This couldn’t be easier. Finely chop the mushrooms. Add to a large pan with the butter (medium heat). Try to resist the urge to stir for a couple of minutes. Then add the garlic, cook for a couple more minutes (you can stir now!). Finally, add the herbs, balsamic and beans and mash thoroughly until the ingredients form a paste. Season to taste and pop in individual ramekins. Allow to cool before putting in the fridge. Eat with gluten-free toast or oatcakes.