This is a super easy recipe for a vegetarian pate. You can use it for packed lunches, light bites or as a starter to a main meal.
Fry 275g of sliced chestnut mushrooms, 1 chopped garlic clove and 1 tbsp chopped sage in 1 tbsp olive oil for 5 mins. Drain any liquid from the mixture & blend in a food processor. Place the mixture in a bowl and stir in 6 pitted, chopped black olives. Season to taste and chill the pate.
Once chilled, either use to make sandwiches with crisp salad (and wholemeal bread of course!) or spread on a wholegrain crisp bread. Or if you are serving it for a posh lunch or starter, shape the pate into small balls using 2 spoons & serve it with a crisp salad. I skip this last option but that’s because I’m lazy.
The pate will keep for about a week in a sealed, refrigerated container.