In late September it seems as if there’s a hen of the woods around every oak tree. I’ve found 8 in the last 4 days. It has a lovely almost Stilton cheese fragrance. Having so many it’s been a job to get through them so made this delicious pâté.
250g hen of the woods or other wild mushrooms
250g pack soft cream cheese
25g walnuts (finely chopped)
Salt and pepper
Finely slice your hen and sauté in the butter for about 10 minutes until just starting to brown. Leave to cool.
For a smooth pâté, Put in your blender and blend with the cream cheese, salt and pepper.
For a coarse pâté, chop the cooked mushrooms finely and blend in the cream cheese with a wooden spoon. You can also substitute the cream cheese for drained cottage cheese if you like more texture.
Mix in the finely chopped walnuts. If the flavour needs punching up (not needed with hen but sometimes with field mushrooms) and a spoon of bolete powder at the seasoning stage.
Leave in the fridge overnight for the flavours to fully develop. Return to room temperature before serving.
Eat with warm French or walnut bread, or on oatcakes.
This recipe was inspired by John Wright’s pâté recipe from his book Mushrooms.