A non-meat pate flavoured with port and thyme
RECIPE DETAILS
1. Fry the onion and garlic in the oil until softened.
2. Add the mushrooms, butter, port and thyme – fry gently until softened.
3. Drain off any excess liquid and allow to cool slightly.
4. For a finer texture, you can blend the mixture at this point..
5. Press into individual ramekins and top with melted ghee.
6. Chill in the fridge for approx. 2 hrs.
7. Once chilled, scatter each ramekin with finely sliced sage leaves.
8. Serve with freshly toasted brown bread.
